In winter, I serve this piping hot with piles of rice, and scattered with buttery fried almonds. Then, in summer, when I don’t want the oven blazing and can’t be bothered to battle with the barbie, I serve the lamb just warm with wraps, Greek salad, and lashings of tzatziki. Mmm. An ice-cold glass of retsina (or two) would be nice, as well!
Ingredients
- 3 lb 3 oz (1.5 kg) shoulder of lamb
- lots of salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 onion, roughly chopped
- 6 garlic cloves, crushed
- 1 tsp ground cinnamon
- 1 lb 5 oz (600 g) potatoes, peeled and cut into cubes
- 2¾ fl oz (80 ml) dry white wine
- 2¾ fl oz (80 ml) lamb stock
- 1 finely grated lemon juice and zest plus lemon wedges to serve
- 2 tbsp red wine vinegar
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- handful of chopped parsley or thyme leaves
- handful of black olives
How to Make It
- Season the lamb really well with lots of salt and pepper. Make sure your slow cooker is big enough to fit the lamb!
- Heat the oil in a large frying pan and brown the lamb on all sides. Remove from the pan and set aside.
- Now put the onion, garlic, and cinnamon in the same pan, season well, and cook over a medium heat, stirring now and again, until softened.
- Put this onion mixture into the slow cooker, then push the potatoes in, and put the seared (or non-seared, if you didn’t bother) lamb on top.
- Pour the wine, stock, lemon juice, and vinegar over the lamb, then sprinkle in the dried herbs.
- Cook on the low setting for 9½ hours. If you’re around while it is cooking, turn the lamb over once or twice. If you’re not, it doesn’t matter.
- The lamb will be falling off the bone – perfect. Sprinkle with the lemon zest, parsley or thyme, and olives and serve with lemon wedges.
