Name: Greek-style dill and lemon lamb shoulder
Cook time: 525 min
Total time: 525 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 kilogram lamb shoulder, bone in; 1 lemon (140g); 4 clove garlic, crushed; 2 teaspoon dried greek oregano; 1 tablespoon coarsely chopped fresh dill; 800 gram potatoes, cut into thick wedges; 1 cup (280g) bottled passata; 2 cup (500ml) salt-reduced chicken stock; 50 gram pitted black olives; 2 tablespoon fresh dill sprigs, extra

Ingredients

1 tablespoon olive oil

2 kilogram lamb shoulder, bone in

1 lemon (140g)

4 clove garlic, crushed

2 teaspoon dried greek oregano

1 tablespoon coarsely chopped fresh dill

800 gram potatoes, cut into thick wedges

1 cup (280g) bottled passata

2 cup (500ml) salt-reduced chicken stock

50 gram pitted black olives

2 tablespoon fresh dill sprigs, extra

Method

Heat oil in a large frying pan over medium heat; cook lamb until browned all over. Remove from pan.

Meanwhile, finely grate rind from lemon; reserve lemon. Combine garlic, rind, oregano and chopped dill in a small bowl. Rub mixture all over lamb.

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.

Carefully remove lamb and potato from the cooker; shred the lamb coarsely using two forks. Cover to keep warm.

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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