Greek-Style Lamb Shoulder Roast

THIS IMPRESSIVE GREEK lamb dish will melt in your mouth tenderly. You can omit the omit for a strictly Keto dish, or re- place with a Keto-friendly sweetener. 

Serves: 4-6  - Time: 1 hour 25 minutes  - Calories: 613  - Fat:  30g  - Protein: 24g -Net carbs: 8g 


  • ½ tsp. of pepper 
  • 1 cup of water 
  • 1 tsp. + ½ tsp. of salt 
  • 1 tbsp. of honey (opt.) 
  • 2 lb. of lamb shoulder without a joint, rolled or unrolled 
  • 3 cloves of garlic 
  • 4 cloves of garlic, peeled and sliced 
  • A handful of fresh thyme sprigs 

To serve: 

  • 1 teaspoon of lemon zest 
  • 1-2 tablespoons of chopped fresh parsley 
  • 2 tablespoons of pomegranate seeds (optional) 
  • 2-3 lemon wedges 


1.Unroll the meat and season it with pepper and salt. Cover it with honey, garlic slices, and thyme. 

2.Roll the meat back together and use a string to tie it up. 

3.Get the Instant Pot and pour the water into it, along with extra garlic and thyme. Place the trivet inside the pot. 

4.Set the pot on Manual and cook for 40 minutes on high pressure. 

5.Naturally, release the pressure for 10 minutes then get the oven preheated to 430oF. 

6.Quick release any pressure left and take off the lid. 

7.Take the meat out of the pot and place it on a roasting tray.

8.Remove the strings and let the meat unroll. 

9.Place it in the oven for 10 to 15 minutes until it gets brown. 


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