🥩 Slow-Roasted Lamb Shoulder with Koroneiki, Fennel & Rosemary
⭐ Why Koroneiki Works:
Koroneiki’s bold flavor, grassy notes, and peppery finish cut through the richness of lamb. Its high polyphenol content also enhances caramelization during slow roasting, while complementing earthy herbs like rosemary and fennel.
🍽️ Ingredients (Serves 4–5):
For the Lamb:
1.5–2 kg bone-in lamb shoulder
5 tbsp Koroneiki extra virgin olive oil
1 tbsp coarse sea salt
1 tsp black pepper
1 tbsp crushed fennel seeds
3 garlic cloves, smashed
2 sprigs fresh rosemary
Zest of 1 lemon
Juice of 1/2 lemon
1 cup dry white wine
1 onion, sliced into thick rounds
1 cup water or low-sodium broth
🔥 Instructions:
Marinate the Lamb (Optional, Overnight):
In a small bowl, combine Koroneiki olive oil, crushed fennel seeds, lemon zest and juice, garlic, rosemary, salt, and pepper. Rub the marinade generously over the lamb shoulder. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
Preheat Oven:
Preheat your oven to 160°C (320°F). Let the lamb come to room temperature for 30 minutes before roasting.
Prepare Roasting Dish:
Place thick-cut onions in the base of a large roasting pan to act as a flavorful rack. Set the lamb on top. Add wine and water/broth to the base (this will prevent drying and enhance tenderness).
Slow Roast:
Cover the roasting dish tightly with foil or a lid. Roast for 3.5 to 4 hours, basting once every hour with pan juices. The meat should be fork-tender and pull apart easily.
Final Browning:
Uncover and increase oven temperature to 220°C (430°F). Roast for an additional 15–20 minutes to achieve a golden crust.
Serve:
Slice or pull apart the lamb. Spoon pan juices over the top and finish with a final drizzle of fresh Koroneiki. Serve with roasted root vegetables, creamy mashed potatoes, or flatbreads.
🍷 Pairing Suggestion:
A bold red wine such as Syrah or Grenache complements the dish’s richness. Add a side of lemony arugula salad for a bright counterbalance.
