Quick & Easy

Greek-style dill and lemon lamb shoulder

An exquisite, slowcooked Greek-style dish with dill and lemon lamb shoulder.
greek-style dill and lemon lamb shoulder
6
8H 45M

Ingredients

Method

1.Heat oil in a large frying pan over medium heat; cook lamb until browned all over. Remove from pan.
2.Meanwhile, finely grate rind from lemon; reserve lemon. Combine garlic, rind, oregano and chopped dill in a small bowl. Rub mixture all over lamb.
3.Place potato over the base of a 4.5-litre (18-cup) slow cooker. Pour passata and stock over the potatoes. Top with lamb. Cook, covered, on low, for 8 hours.
4.Carefully remove lamb and potato from the cooker; shred the lamb coarsely using two forks. Cover to keep warm.
5.Pour cooking liquid into a medium saucepan; bring to the boil. Boil, uncovered, about 10 minutes or until liquid is reduced by half. Add olives; cook until heated through. Season to taste.
6.Cut reserved lemon into wedges. Serve lamb with potato, pan juices and lemon wedges; sprinkle with extra dill. Drizzle lamb with a little greek-style yoghurt before serving, if you like.

Ask the butcher to separate the shank from the shoulder, leaving it attached; this will help it fit into the cooker. We used dutch cream potatoes in this recipe, as they hold their shape well. Passata is sieved tomato puree available from supermarkets.

Note

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