Ingredients

The following ingredients have 5 Servings
  • 2 tbsp olive oil
  • 1 lemon zest only
  • 2 tbsp lemon juice
  • 1 tsp anchovy paste (optional)
  • 3 large garlic cloves (minced)
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • salt and freshly ground pepper to season
  • 1.2 kg | 2 1/2 pounds lamb shoulder ((or see notes))
  • 1 kg | 2 pounds baby potatoes (skin on)
  • 1 red onion (peeled and roughly chopped)
  • 2 lemon slices
  • 2 bay leaves
  • 1 tbsp red wine vinegar
  • 80 ml | 1/3 cup white wine
  • 80 ml | 1/3 cup lamb or chicken stock
  • 1/2 cinnamon stick
  • 1 tbsp fresh thyme
  • 5 tbsp crumbled feta (optional)
  • lemon wedges
  • handful fresh oregano and thyme leaves (to garnish)

Instruction

  • Mix all the ingredients for the marinade together in a small bowl and rub over the lamb. 
  • Season the lamb liberally with salt and pepper transfer into a lidded container and store in the fridge overnight.
  • Take the lamb out of the fridge for 30 minutes. Preheat the slow cooker (this will speed your cooking time considerably) while you prepare the lamb.
  • Heat a large non-stick frying pan and sear the lamb over high heat on all sides until nicely browned. Set aside.
  • Add the potatoes and onion to the pan and fry, stirring, over high heat until the potatoes are starting to colour a little. Deglaze the pan with splash of the wine. Season with salt and pepper.
  • Transfer the potatoes to your slow cooker. Add the cinnamon stick, lemon slices and bay leaves.
  • Top with the seared lamb. Pour the wine, stock and vinegar over the lamb.
  • Cook on low setting for 7-8 hours, or until the lamb is tender if pierced with a knife and falling off the bone.
  • If you wish to brown the lamb for some colour (this is optional) place under a hot grill for about 5 minutes. Rest for 10 minutes, loosely covered.
  • Shred or carve the lamb into portions and serve over the potatoes sprinkled with a little feta cheese, garnished with the fresh herbs and with extra lemon wedges on the side.