, Slow-roasted lamb with wild oregano, Award Winning Butcher Shop | Quality Meat Suppliers Sydney | Chop Butchery

Slow-roasted lamb with wild oregano

Impress friends and family at your next gathering with thissucculent and comforting slow-roasted lamb recipe with wild oregano.


  • 6 lamb shanks
  • 2 large onions, each cut into 4 thick slices
  • 2 tbsp wild dried oregano ordried oregano 
  • 3-4 bay leaves 
  • 6 medium Cyprus potatoes, peeled and cut in 1/2
  • 6 carrots, cut in 1/2 lengthways
  • 3 tomatoes, each cut into 3 thick slices
  • 1 tbsp mild capsicum paste


  • Heat the oven to 180C/fan 160C/gas 4.Put the lamb, onions, oregano, bay leaves, potatoes, carrots and tomatoes intoa large, deep roasting tray with plenty of seasoning, mix well then spreadevenly.
  • Whisk the pepper paste into 480ml ofhot water and pour into the tray. You want just enough liquid to cover thebottom of the tray so add a little extra if necessary.
  • Cover the tray with foil and roastfor 2 hours. Remove the foil and put back into the oven for 30-40 minutes tocolour and crisp the top of the lamb a little.

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