Slow Roasted Lamb Shoulder with Lemon & Dukkah

An impressive yet speedy Dinner that’s sure to impress. Easy even for the novice cook (like our Aimee’s Dad)…

  • Serves 4
  • Difficulty Very easy
Slow Roasted Lamb Shoulder with Lemon & Dukkah

Ingredients

  • 1 Shoulder of Lamb, chopped into 4 or 5 chunks on the bone
  • 1-2 tblsp of Olives Et Al Dukkah
  • 2 Garlic cloves, crushed
  • 3 large Onions, sliced
  • 1 Olives Et Al Preserved Lemon, roughly chopped
  • 1 large bunch of Thyme or Oregano
  • Olives Et Al Extra Virgin Olive Oil
  • A few Bay Leaves
  • A loose handful of Olives Et Al Pitted Kalamata Olives
  • 150ml White Wine (plus a glass for the chef!)

Method

Rub the lamb with the crushed Garlic, Herbs and Olive Oil. Put the Lamb into a heavy pot with the Onions and everything else. Add the Wine and pop the lid on. Put into a hot oven at 150 degrees and cook very slowly for 3 hours or until meltingly tender.

Leave to cool before serving at room temperature. Best left in the pot overnight to develop. Serve with Couscous and grilled Flatbreads.

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