Cooking Healthier with Tom Kerridge: Lamb Shoulder & Greek Salad Recipe

In this editorial overview, we dissect Michelin-starred chef Tom Kerridge’s approach to slow-roasting a 2.5kg lamb shoulder. Perfect for high-volume prep or a comforting pub-style sharing platter, this recipe marries low-temperature braising with high-heat vegetable roasting, creating a seamless, one-tray service solution that minimises waste and maximises deep, savoury flavour.

Low and Slow Collagen Breakdown

The cornerstone of cooking lamb shoulder lies in breaking down its abundant connective tissue and rendering the thick cap of fat. Kerridge begins by deeply scoring the meat, allowing a robust paste of minced garlic, salt, rosemary sprigs, dried thyme, and extra virgin olive oil to penetrate past the surface.

The shoulder is then placed in a deep roasting tray with 500ml of chicken stock, halved fresh lemons, and bay leaves. Crucially, the tray is sealed tightly with foil. Cooking at 160°C for three hours creates a self-basting steam chamber. The stock keeps the meat moist, while the acidity of the lemons begins cutting through the heavy fat, tenderising the proteins and drawing out a rich, gelatinous jus at the bottom of the pan.

One-Pan Vegetable Integration

The transition phase of this recipe demonstrates an efficient kitchen technique that saves stove space and intensifies flavour. After three hours, the foil is removed, and the oven temperature is raised to 190°C.

Kerridge lifts the par-cooked lamb out of the pan to introduce a vibrant array of Mediterranean ingredients directly into the rendered fat and hot stock: thick wedges of red onion, red and green bell peppers, sliced courgettes, tinned chickpeas, and diced halloumi. By placing the lamb back on top of this vegetable bed, the juices continue to drip down during the final 45 to 60 minutes of roasting. This high-heat finish browns the exterior of the lamb, roasts the vegetables to tender caramelisation, and crisps the halloumi edges.

Finishing and Service

Once the lamb has finished roasting, it must rest for 10 minutes to allow the juices to redistribute through the muscle fibres before being pulled from the bone. The dish is finished with green olives and served alongside a quick, balancing condiment made from natural Greek yoghurt and mint sauce. This simple sauce provides a clean, acidic contrast to the rich lamb and salty halloumi, making it an excellent, low-fuss sharing format for modern menus.