| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | 4+ hours |
| Resting Time | 30-60 minutes |
| Cook time | 4 minutes |
| Serves | 4-6 |
| Cuisine | Greek |
| Diet | High-protein |
| Preparation | Hard |
| Calories | 1462 |
| Fat | 65.4g |
| Saturates | 22.3g |
| Protein | 178.9g |
| Carbs | 32.5g |
| Sugars | 4.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop off the top of a garlic bulb. Quarter the red onion. Juice the lemon. In a small bowl, combine the lemon juice, 4 tbsp of olive oil, dried oregano, dried thyme, ground cumin, salt and pepper to create the marinade for the lamb.
Place the lamb shoulder in a large dish or zip-top bag. Pour the marinade over the lamb, ensuring it is well coated. Marinate in the refrigerator for at least 4 hours, or overnight for maximum flavour.
Meanwhile, prepare the filling for the spanakopita flatbreads. Finely chop the onion. Crush the 2 garlic cloves. Finely chop a handful of parsley and a handful of dill. Crumble the feta. Heat a drizzle of olive oil in a large pan over a medium heat. Add the onion and garlic, and sauté until translucent and fragrant. Add the fresh spinach leaves to the skillet and cook until wilted. Remove from the heat and let it cool slightly.
In a bowl, combine the wilted spinach, crumbled feta cheese, herbs, salt and pepper. Mix well to incorporate all the ingredients.
Remove the lamb shoulder from the marinade and let it come to room temperature – minimum 30 minutes to 1 hour. Reserve the marinade for basting.
Meanwhile, prepare the barbecue for indirect heat cooking. If using a gas grill, preheat one side of the grill to medium-low heat, approx. 180°C. If using a charcoal grill, light the charcoal and arrange it on one side of the grill, leaving the other side empty.
Place the lamb shoulder in a heat-proof dish along with the marinade, water, garlic bulb and red onion. Place the heat-proof dish in the barbecue and grill with the lid on for about 4-5 hours, or until the meat is tender and easily pulls apart. Baste the lamb with the reserved marinade every hour or so during the cooking process.
While the lamb is grilling, prepare the spanakopita flatbreads. Take a pita bread and slice off a small portion to create an opening. Place a generous amount of the spinach and feta filling inside. Repeat the process with the remaining pita breads. Place the stuffed pita breads on the barbecue and grill for approx. 2-3 minutes per side, or until they are warmed through and have grill marks. Remove from the barbecue and set aside.
Once the lamb is cooked, remove it from the barbecue and let it rest for approx. 15 minutes. Using two forks, shred the lamb shoulder.
Serve the pulled lamb along with the spanakopita flatbreads while hot.
