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A serving plate with slow-cooked Greek lamb

Slow-cooked Greek lamb

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

  • Freezable
  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal657
fat47g
saturates20g
carbs9g
sugars7g
fibre4g
protein48g
salt1.1g
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Ingredients

  • shoulder of lamb , about 2kg
  • 1 garlic bulb , cloves separated but the skin left on
  • about 30g anchovies
  • 2 tbsp olive oil
  • 10 tomatoes , left whole
  • 6 carrots , peeled but left whole
  • handful fresh sage
  • handful fresh rosemary
  • handful fresh thyme
  • tzatziki , chickpea salad and flatbreads, to serve

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.

  • STEP 2

    Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.

  • STEP 3

    Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

RECIPE TIPS
HOW TO MAKE AHEAD

The lamb can be slow-cooked up to two days ahead, then left to cool and chilled until you’re ready to reheat. The fat from the lamb will solidify; it can then be spooned off and discarded.

Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 4.8 out of 5.22 ratings
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