One of my favorite cuts of lamb is the shoulder. Not only is it flavorful, it is also inexpensive! So if you want lamb on a budget, this could be the cut for you!
What I love is that this is a quick way to prepare lamb for an easy lunch.
I had actually purchased a boneless lamb shoulder roast that I cubed and marinated. If I wanted to slow cook this cut of meat, then I would ask for it on the bone to add to its flavor.
2 lbs lamb shoulder
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dry thyme
1/4 tsp dry rosemary
1 tbsp of extra virgin olive oil
Juice of 1 lemon
Splash of white wine
(Garnish is dry oregano and more lemon juice)
Cube the lamb into 1 to 1 1/2 inch pieces. Toss them in the dry ingredients. Drizzle the olive oil & lemon juice and coat well. Let this marinate for at least 30 minutes in the refrigerator.
When ready, heat up your pan to medium-high & drizzle some olive oil. Pan fry the lamb pieces in batches. The 2 lb shoulder actually makes 4 servings. You want to achieve a nice crust all around your lamb pieces. This can take around 20 minutes per batch.
When they are all cooked, toss them all back in and add a splash of white wine. Allow the flavors to come together for a few minutes.
They are now ready to serve with a generous squeeze of lemon and a sprinkle of dry oregano.
We love to eat lamb with a traditional Greek salad called horiatiki.