Created by John Gionleka, chef-owner of London's celebrated Balkan restaurant Peckham Bazaar, this Slow-Roasted Spiced Lamb Shoulder recipe is his take on a Sunday lunch, with tender lamb seasoned with lemon juice, cumin, oregano, red chilli and Urfa black chilli before being slow-roasted with Little Olive Oil Koroneiki Superior extra virgin olive oil. Served with John's creamy Swiss chard gratin and warm pita bread, it's a richly flavoured Sunday roast alternative and a brilliant addition to your Sunday lunch ideas.
Why We Love John Gionleka's Spiced Lamb Shoulder
Slow roasting transforms the lamb shoulder into something beautifully tender, while lemon, cumin, oregano, and two types of chilli add warmth, fragrance, and depth. Little Olive Oil Koroneiki Superior extra virgin olive oil complements those robust flavours beautifully, while the Swiss chard gratin, made with Greek yoghurt, Pecorino and Graviera cheese, makes this a generous centrepiece for a Mediterranean-inspired Sunday lunch and a flavour-packed alternative to a traditional roast lamb recipe.
How to Make John Gionleka's Spiced Lamb Shoulder and Swiss Chard Gratin
Preheat the oven to 160°C.
Place the lamb shoulder in a roasting tray and pour the lemon juice evenly over the meat.
Sprinkle with salt, then ground cumin, oregano, red chilli, and Urfa black chilli.
Drizzle the Little Olive Oil Koroneiki Superior extra virgin olive oil evenly over the lamb.
Pour 200ml water into the roasting tray around the lamb, then cover the tray tightly with tin foil, shiny side facing up.
Transfer to the oven and slow-roast for approximately 2–2½ hours, or until the lamb is beautifully tender and cooked through.
While the lamb is roasting, prepare the Swiss chard gratin.
Wilt the Swiss chard, then squeeze out as much excess water as possible and chop it.
Mix the chopped Swiss chard with the Greek yoghurt, 50g Pecorino, 80g Graviera, Little Olive Oil Koroneiki Superior extra virgin olive oil, salt and black pepper.
Transfer the mixture to a baking dish and scatter the remaining 30g Pecorino and 40g Graviera over the top.
If using one oven, once the lamb is cooked, remove it from the oven and leave it to rest, loosely covered, while you increase the oven temperature to 180°C. Bake the Swiss chard gratin for approximately 25–30 minutes, until golden and bubbling. If you have two ovens, you can bake the gratin at 180°C towards the end of the lamb's cooking time so that both are ready to serve together.
To serve, spoon the Swiss chard gratin onto each plate and place a generous piece of slow-roasted spiced lamb shoulder alongside. Glaze the lamb with some of its roasting juices, finish with a light drizzle of Little Olive Oil Koroneiki Superior extra virgin olive oil and serve with warm pita bread.
Spiced Lamb Shoulder Recipe and Swiss Chard Gratin Info
Details
Dish: Main course
Diet: Carnivore
Serves: 6–8
Prep: Approximately 15 minutes
Cook: 2–2½ hours, plus 25–30 minutes for the gratin if using one oven
Total: Approximately 3 hours 15 minutes if using one oven
Ingredients
For the spiced lamb shoulder:
- 1 lamb shoulder, approximately 1.8–2.2kg
- 75ml lemon juice
- 1 tbsp salt
- 2 tbsp ground cumin
- 3 tbsp oregano
- 2 tbsp red chilli
- 2 tbsp Urfa black chilli
- 75ml Little Olive Oil Koroneiki Superior extra virgin olive oil
- 200ml water
For the Swiss chard gratin:
- 600g Swiss chard
- 250g Greek yoghurt
- 80g Pecorino
- 120g Graviera cheese
- 25ml Little Olive Oil Koroneiki Superior extra virgin olive oil
- 4–5g salt
- ½ tsp black pepper
To serve:
- Warm pita bread
- Little Olive Oil Koroneiki Superior extra virgin olive oil, for drizzling
Nutrition
Estimated per serving, based on 8 servings
Calories: approximately 700 kcal
Protein: approximately 55g
Carbohydrates: approximately 8g
Dietary Fibre: approximately 2g
Total Sugars: approximately 3g
Fat: approximately 50g
Saturated Fat: approximately 20g
Sodium: approximately 1,250mg
Vitamin C: approximately 20% DV
Iron: approximately 30% DV
Calcium: approximately 30% DV
Nutrition is an estimate and will vary depending on the size and fat content of the lamb shoulder, the amount of roasting juices served and the portion of Swiss chard gratin. Pita bread is not included.
A Little More About John's Spiced Lamb Shoulder and Chard Gratin
Ingredient Guide
Lamb shoulder is ideal for slow roasting, becoming tender and succulent as it cooks and making it a brilliant cut for relaxed Sunday lunch recipes. Lemon juice provides acidity, while cumin and oregano bring earthy, aromatic flavours, and the combination of red chilli and Urfa black chilli gives the lamb warmth and depth. Little Olive Oil Koroneiki Superior extra virgin olive oil works beautifully with these bold Mediterranean flavours, while the Swiss chard gratin combines leafy greens with tangy Greek yoghurt, salty Pecorino and Graviera for a rich, creamy accompaniment.
Prep Tips
Season the lamb in the order John specifies: lemon juice first, then salt, cumin, oregano, red chilli, Urfa black chilli, Koroneiki Superior extra virgin olive oil, and finally the water around the meat. Cover the roasting tray tightly with tin foil, shiny side facing up, to help keep the lamb moist during the long cooking time. For the gratin, squeeze as much water as possible from the wilted Swiss chard before combining it with the yoghurt and cheeses so the finished gratin stays creamy rather than watery. If you only have one oven, use the lamb's resting time to increase the oven to 180°C and bake the gratin; with two ovens, cook the gratin towards the end of the lamb's roasting time.
Ingredient Swaps
If Urfa black chilli is unavailable, Aleppo pepper makes a good alternative with a similarly warm, gently fruity chilli character. If Graviera is hard to find, use another firm, flavourful Greek-style cheese, though this will change the character of John's original gratin. You can also use dried thyme alongside or instead of oregano for a slightly different herbal note.
Serving Suggestions
For John's take on Sunday lunch, serve the slow-roasted spiced lamb shoulder with a generous spoonful of golden Swiss chard gratin and warm pita bread to mop up the richly flavoured roasting juices. Glaze the lamb with some of those juices just before serving and finish with a light drizzle of Little Olive Oil Koroneiki Superior extra virgin olive oil.
