A serving plate with slow-cooked Greek lamb

Slow-cooked Greek lamb

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(4 ratings)

Prep: 15 mins Cook: 5 hrs - 6 hrs

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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal657
  • fat47g
  • saturates20g
  • carbs9g
  • sugars7g
  • fibre4g
  • protein48g
  • salt1.1g
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Ingredients

  • shoulder of lamb, about 2kg
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 garlic bulb, cloves separated but the skin left on
  • about 30g anchovies
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 tomatoes, left whole
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 carrots, peeled but left whole
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • handful fresh sage
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • handful fresh rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • handful fresh thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • tzatziki, chickpea salad and flatbreads, to serve

Method

  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.

  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.

  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.

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Comments, questions and tips

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asommerville
10th Aug, 2017
5.05
Absolute success, will be my must make recipe. Made it last Saturday for a dinner party for 6 and we all loved it . Lots of leftover too, I used a leg of lamb rather than shoulder so it was not fatty. the meat just shredded away. DELICIOUS and so easy. Thank you Mr Torode.
jpclgerard
18th Jul, 2017
5.05
Absolutely amazing. Simple, tasty, goes a long way. Once it's in the oven you can forget about it for a few hours, and then come back to the tastiest lamb dish ever. I think it's my new favourite lamb recipe.
TOPO
26th Jun, 2017
3.8
A delicious lamb dish that was a winner on a Sunday evening with the chickpea salad. I used eight tomatoes and cut the carrots in half which worked well. Next time, I will sear the lamb for slightly longer (keep a close eye when browning the top to avoid burning the garlic cloves!) and will add salt and pepper before popping in the oven. Delicious!
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