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Introduction

A perfect dish to batch cook, divide & enjoy on several occasions or for a large gathering of friends & family. It is influenced by the Mediterranean, with bold flavours of lemon, rosemary, and olives, all bound in a rich tomato gravy. The recipe will also work with lamb leg though I do prefer the shoulder for these slow cooks.

Method

  • Preheat the oven to 150°C/130°C fan/gas 2.
  • In a heavy based casserole dish colour the lamb in a little olive oil, remove & keep to one side then gently fry the onions & garlic.
  • Add the splash of vinegar & scrape the sediment from the base of the dish, then add the tomatoes & stock & bring to a simmer.
  • Place the lamb shoulder skin side up on top & scatter around the lemon wedges & rosemary.
  • Transfer to the oven & cook for 5 hours or until fork tender with a core temperature of 92°C, basting occasionally as it cooks.
  • Once cooked carefully remove the lamb then pick out the lemon & rosemary before blending the gravy until smooth.
  • Add the beans & chopped olives, pull the meat off the bone & fold everything together.

serving suggestion

Serve in a variety of ways as simple as with warm flatbreads or crusty bread, minted new potatoes or a fresh cous cous salad.