Name: Greek-style lamb shoulder
Prep time: 10 min
Cook time: 485 min
Total time: 495 min
Yield: 4-6
Ingredients: 1 Tbsp extra virgin olive oil; 1.2kg boneless lamb shoulder; 12 eschalots, peeled; 12 Dutch carrots, trimmed; 12 baby chat potatoes, unpeeled; 3 cloves garlic, smashed; 1 lemon, cut into wedges; 4 sprigs oregano; 2 sprigs rosemary; 500ml dry white wine; 250ml beef stock; 100g marinated Persian feta, broken into large pieces, to serve; 1 Tbsp roughly chopped pistachios, to serve; Extra oregano leaves, to serve; Like it saucy? Spoon the cooking liquid over the lamb shoulder to add flavour and keep the meat moist.; Give it a twist Instead of lamb shoulder, you could use forequarter lamb chops. Brown them up nicely in the pan before cooking!

For an added touch of Greece, serve this with feta and pistachios.

Ingredients

1 Tbsp extra virgin olive oil

1.2kg boneless lamb shoulder

12 eschalots, peeled

12 Dutch carrots, trimmed

12 baby chat potatoes, unpeeled

3 cloves garlic, smashed

1 lemon, cut into wedges

4 sprigs oregano

2 sprigs rosemary

500ml dry white wine

250ml beef stock

100g marinated Persian feta, broken into large pieces, to serve

1 Tbsp roughly chopped pistachios, to serve

Extra oregano leaves, to serve

Like it saucy? Spoon the cooking liquid over the lamb shoulder to add flavour and keep the meat moist.

Give it a twist Instead of lamb shoulder, you could use forequarter lamb chops. Brown them up nicely in the pan before cooking!

Method

Heat oil in a large non-stick frying pan over a medium heat. Add lamb and cook for 5 minutes, turning occasionally, until browned all over.

Put vegetables in the bowl of a 4.5L slow cooker and sit lamb on top. Top with garlic, lemon and herbs. Pour over wine and stock. Cover and cook on low for 8 hours.

Remove lamb from cooker and transfer to a chopping board. Roughly cut into large pieces.

Serve lamb and vegetables topped with a little of the cooking liquid, scattered with feta, pistachios and extra oregano.

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Ingredients

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