Information
Prep Time: 15 minutes | Cook Time: – Slow Cooker: 5 hours on low, – Oven Braise: 10–15 minutes | Serves : 4-6 | Gluten Free
Ingredients list
- 1 lamb shoulder (approx. 1.5–2kg), bone-in or boneless
- 1 small tin anchovies in oil (approx. 45g)
- 5 garlic cloves (3 for the paste, 2 whole for slow cooker)
- 1 tablespoon fresh rosemary leaves (plus extra sprigs for slow cooking)
- 1 teaspoon dried oregano
- 2 bay leaves
- A few sprigs fresh oregano
- A few sprigs fresh thyme
- 1 lemon, sliced (plus extra juice to finish)
- 1 punnet cherry tomatoes (multicolour if available)
- 1/4 cup green olives, chopped (optional, if you’d like a salty finish)
- 2 tablespoons olive oil (plus more for drizzling)
- Salt and pepper, to taste
Method
- Prepare the Lamb: Pat the lamb dry and score the fat in a criss-cross pattern. Remove any membrane from the underside. Season generously with salt and pepper.
- In a mortar and pestle, combine the anchovies, 3 garlic cloves, and chopped fresh rosemary. Pound into a rough paste.
- Sear the Lamb: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the lamb on all sides until golden brown—about 3–4 minutes per side.
- Place the seared lamb in your slow cooker. Spoon the anchovy-garlic paste over the top. Add lemon slices, cherry tomatoes, and the 2 whole garlic cloves. Scatter over the dried oregano, bay leaves, and fresh sprigs of rosemary, oregano, and thyme.
- Cook on low for 5 hours, until the lamb is tender and pulls apart easily.
- Carefully transfer the lamb to a lined baking tray. Sprinkle with a little more salt and pepper, if needed. Braise in a preheated 200°C (390°F) oven for 10–15 minutes until browned and edges are slightly crisp.
- To Serve: Drizzle generously with fresh lemon juice. Spoon over the soft cherry tomatoes and juices from the slow cooker. Garnish with extra herbs if desired.
