Meat lovers | Slow Roasted Lamb Souvlaki Recipe

This fresh take on the fast food "souva" is a winner. The lamb can go in the oven at lunchtime and left to slowly and gently cook. By the time dinner comes around, only a small amount of prep is required to churn out a hearty meal.

Lamb souvlaki with garlicky yoghurt

Serves 2 adults and 2 kids

500g piece of lamb shoulder bones and fat removed (get your butcher to do this)

Olive oil

Sea Salt
Greek souvlaki bread
1 handful mint, roughly chopped

1 small red onion, sliced

Garlicky yoghurt

1/2 cup Greek yoghurt

1 lemon juiced

1 garlic clove, crushed

 
Pre heat the oven to 150C.

Rub the lamb with olive oil, sea salt and pepper. Seal the meat in a roasting dish on the stove and then cover with foil and cook gently for 3- 4 hrs. The meat should be ridiculously tender and come off in beautiful tender chunks.

To make the garlicky yoghurt, simply stir together the garlic, yoghurt and lemon juice and season with salt.

To assemble warm the bread slightly and top with shredded lamb, garlicky yoghurt, red onion and fresh mint.

Tempranillo is a favourite of ours and it goes really well with bbq'd or slow cooked meat. We enjoyed our souvlaki with a bottle of Solar Viejo Crianza Rioja, imported by Wingara Wine Group. This Rioja with hints of cherries and plums is so smooth and perfectly matched with meat dishes.