Mediterranean Lamb Shoulder

A hearty slow cooker meal for the family.
7H 15M

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




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.

Related stories

Want the latest food content?

Sign up to our Food Newsletter for recipes tips, advice and offers.

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use