Greek Lamb Shoulder

I promised Matt and Dana a Greek dinner while they were here. 
 I had to work Sunday so I started prepping for dinner in the morning.
 More of the Cowichan Valley free range lamb.
Dana, put it in the oven mid afternoon so it would be almost cooked
by the time I got home from work.

A boneless lamb shoulder browned and seasoned with garlic, salt, pepper and oregano. 
Surrounded by onions, a head of garlic, oregano, the juice of two lemons and chicken broth.

Served with rice 

and Greek roasted lemon potatoes.

And Greek Salad.

2 Comments Add yours

  1. Your pictures are small, but your food looks wonderful! You've made me want to do some Greek cooking! Thanks!

  2. Meredith, if you click on the pictures they open to a large photo. ~Ann

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