Ingredients
2 x 1kg rolled boneless lamb shoulders
1kg sweet potato, peeled, cut into 5cm pieces
2 red onions, finely chopped
80g tube fresh Mediterraneanseasoning paste
1 tblsp finely grated lemon rind
1⁄4 cup lemon juice
2 tblsps fresh thyme leaves
1 tblsp olive oil
Salt and pepper, to taste
2 chicken stock cubes (10g each)
1⁄2 cup boiling water
Lemon wedges, to serve
OLIVE GREMOLATA
1⁄2 cup chopped pitted Sicilian olives
1⁄2 cup finely chopped fresh parsley
1 tblsp finely grated lemon rind
Method
-
Remove and discard string from lamb.
2 Place potato and onions in the removable bowl of a 5 to 6-litre capacity slow cooker. Place lamb shoulders, side by side, on top.
3 Combine paste, rind, juice, thyme and oil in a small bowl. Mix well. Spoon over lamb. Season with salt and pepper. Dissolve stock cubes in water. Pour over lamb. Cover with lid.
4 Cook on Low for about 7 hours, or until lamb and potatoes are tender. Remove lamb from slow cooker. Thickly shred. Cover with foil to keep warm.
5 Using a slotted spoon, transfer potato to a serving plate. Cover potato to keep warm.
6 Skim excess fat from top of liquid in bowl. Transfer liquid to a large saucepan. Bring to boil. Boil for about 12 minutes, or until reduced by half. Pour into a heatproof jug.
7 Meanwhile, make gremolata. Combine all ingredients in a bowl. Season.
8 Serve potato topped with lamb. Pour over sauce. Sprinkle with gremolata. Serve with lemon wedges.
