Name: Mediterranean Lamb Shoulder
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 6
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

Mediterranean Lamb Shoulder

A hearty slow cooker meal for the family.

Serves 6

Prep

15M

Cook

Total

7H 15M

Skip to Recipe

Mediterranean seasoning paste is a blend of basil, oregano, garlic and capsicum, available in the refrigerated vegetable

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.

Mel Burge

Michelle Tournier

Karen Buckle