Have a dinner party in mind or a nice lunch among friends? You want to impress however, your kitchen skills are slightly short—well maybe more than that—of a professional. Well, lucky for you, we have a recipe that will undoubtedly impress, no kitchen genius required. Have the guest bring the red wine and dessert.
You will surely make some new best friends with this Lamb Souvlaki. The original dish dates far back in ancient Greece, originally called “kandaulos”. Traditionally, it is paired with pita bread, some feta cheese and fresh dill. Today, Souvlaki is the Greek street food found all over local markets to enjoy lunch on the beach or as a satisfying bite after a day of shopping.
Here is what you need to get started:
- 1 Shoulder of lamb
- 1 Bulb of Garlic, crushed
- 1 bunch of parsley, roughly chopped
- ½ cup Olive oil, extra virgin if you like the flavor
- Salt and pepper to taste
- 2 Medium Red onions, peeled and finely sliced
- ½ bunch mint leaves
- ½ bunch coriander leaves
- 1 Lemon
Time to roll the sleeves up, here’s how to prepare it:
- Plan a day ahead before as you need to marinade the lamb shoulder. Marinade it in the garlic along with the parsley and olive oil for 24 hours in the fridge.
- Fire up the grill or grill-side of your kitchen griddle or flat-top (put the hood on!) and sear the lamb on each side until it is golden all over. Drain away any excess fat. In the meantime, get the oven preheated to 120°C
- Next, find a good sized baking dish, deep enough to catch any juices, and cook slowly for two hours. If you are not sure if the lamb is done or not, just push your finger into the meat. If it is still a little springy, it needs a little more time. However, if your finger goes into the meat easily, it’s ready!
- Pull the lamb from the oven and set aside. Don’t cut into it just yet, but let it rest for about 10 minutes. Allow the juices to collect at the bottom of the roasting tray and mix with the fat. After 10 minutes, remove it from the tray and place on a cutting board.
- With the juices, take your roasting pan over to the stove to boil the fat and juices together so that they emulsify and reduce.
- While that is going, slice the lamb shoulder in chunks and place into a large mixing bowl along with the onions and a hearty squeeze of the lemon and fresh herbs. Finish the mixture with a bit of sea salt to taste and the reduced pan juices.
- Cook the bread dough and place it on the plate. Pile the lamb mix on to the plate and finish with yoghurt (honey and mint).
If you like this recipe, or want to find more like it, check out the website for G’Day Chef, or our blog. Ask us about any details regarding any of your catering needs in Melbourne, whether it be for a special occasion, private party, or for any boardroom or corporate / business event. We would be happy to make a dish or any others to your liking.