Tender lamb shoulder slow-cooked in Greek flavours of oregano, lemon and bay leaves serve with chilli garlic broccolini for a complete meal.
Make two meals for the price of one and save leftover lamb and reserve one-third (150g) of the broccolini for slow cooked lamb pasta recipe.
Looking for more slow-cooked recipes?
Ingredients
Chilli garlic broccolini
Method
1.Preheat oven to 160°C. Oil the base of a large shallow-sided oven tray. Place onion, garlic, bay leaves, rosemary, and lamb on tray. Rub lamb with oil; sprinkle with oregano. Season well.
2.Pour stock into base of tray; cover tray tightly with foil. Roast lamb for 5 hours.
3.Increase oven to 200°C. Remove foil from lamb, skim fat from the liquid; spoon pan juices over lamb.
4.Roast lamb, uncovered, for a further 10 minutes or until juices are reduced and lamb is browned.
5.Meanwhile, make chilli garlic broccolini. Bring the water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 minutes or until broccolini is tender and water is almost evaporated. Reserve one-third (150g) of the broccolini for [slow cooked lamb pasta](https://www.womensweeklyfood.com.au/recipes/slow-cooked-lamb-pasta-32437|target=”_blank”) recipe. Cover and refrigerate.
6.Serve lamb and pan juices with chilli garlic broccolini and lemon wedges.
It’s easier to coarsely shred the lamb for slow-cooked lamb and rosemary pasta while it is still warm; you will need 3 cups (420g) coarsely shredded lamb.
This recipe is not suitable to freeze.
Serve with roast potato wedges or mash.
Note
