Shoulder of Lamb with Chermoula Recipe – Greek Special

This lamb shoulder is a great family dish that can be served
either hot or cold. Don’t let even a bit go to waste by stuffing
the leftover lamb into pita pockets for lunch the next day.

  • Prep Time20 min
  • Cook Time3 hr 30 min
  • Total Time3 hr 50 min

Shoulder of Lamb with Chermoula Ingredients :

  • 1 lamb shoulder
  • 2 clove garlic
  • 1 tbs coriander seeds
  • 2 bay leaves
  • 2 carrots (chopped)
  • 1 l vegetable stock (liquid)
  • pomegranate seeds (*to serve)
  • 1 bunch coriander leaves
  • 1 handful parsley
  • 3 clove garlic (crushed)
  • 1 1/2 tbs smoked paprika
  • 2 tsp ginger (grated)
  • 1/2 tsp chilli flakes
  • saffron threads
  • 1/2 tsp coriander seeds (toasted)
  • 3 tsp extra virgin olive oil
  • 1 lemon (juiced)
  • 1 tsp sea salt

How To Make Shoulder of Lamb with Chermoula


Should of the lamb: Brown the lamb in a hot pan with extra
virgin olive oil, garlic and coriander seeds. Place in a
casserole dish on top of chopped carrots and cover with stock,
bay leaves, coriander seeds and garlic from the pan.


Cover the pan with a lid or double foil. Cook at 160°C for 3.5


Chermoula: To make chermoula, blend or use a pestle and mortar
to combine ingredients together into a thick sauce.


Spoon the chermoula over the lamb shoulder and sprinkle with
pomegranate seeds to finish. Serve alongside a fattoush salad.