Bandit’s lamb

Bandit’s lamb


Lyndey and Blair's Taste of Greece
Chris Chen

I just had to include a recipe with a name like this, especially as it can be made with lamb or goat. While rigani is perennially evident in Greek cooking, other herbs could be used, such as dried oregano, mint or dill. The garlic is optional and thick slices of kefalograviera cheese can be placed on the lamb in place of the lemon and bay leaves.


Quantity Ingredient
1 lemon, finely sliced
1 tablespoon rigani
2 teaspoon sea salt flakes
1.5kg lamb shoulder, with shank bone attached, (see Lyndey’s notes)
6 garlic cloves, finely sliced, (optional)
5-6 bay leaves
2 tablespoons extra-virgin olive oil


  1. Preheat the oven to 160°C (140°C fan-forced). Remove the seeds from the lemon slices, sprinkle the lemon slices with some kitchen salt and stand for 30 minutes. Pat dry with paper towels.
  2. Rub the combined rigani and salt all over the lamb.
  3. Spread out five or six sheets of baking paper on a work surface and lay the lamb in the centre. Lay the garlic slices over the top of lamb, then the lemon slices and then tuck the bay leaves among the lemon. Drizzle with the oil. Fold the paper over to enclose the lamb, tucking the sides in to ensure no cooking liquid can escape. Tie well with kitchen string to secure. Place into a roasting tin. Cook for 2 3/4 hours. Lift the lamb parcel onto a serving platter and cut open at the table to serve. The lamb will be meltingly tender and fall from the bone. Spoon over the juices from the parcel.

Lyndey’s note

  • You could use a leg of lamb in place of the shoulder, if you prefer.

    Don’t use aluminium foil to wrap the lamb as it prevents it browning and the lamb will stew.
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