Slow Roasted Lamb Shoulder with Lemon & Dukkah

An impressive yet speedy Dinner that’s sure to impress. Easy even for the novice cook…

Serves: 4

Difficulty: Very easy

• 1 Shoulder of Lamb, chopped into 4 or 5 chunks on the bone
• 1-2 tblsp of Olives Et Al Dukkah
• 2 Garlic cloves, crushed
• 3 large Onions, sliced
• 1 Olives Et Al Preserved Lemon, roughly chopped
• 1 large bunch of Thyme or Oregano
• Olives Et Al Extra Virgin Olive Oil
• A few Bay Leaves
• A loose handful of Olives Et Al Pitted Kalamata Olives
• 150ml White Wine (plus a glass for the chef!)

Method

Rub the lamb with the crushed Garlic, Herbs and Olive Oil. Put the Lamb into a heavy pot with the Onions and everything else. Add the Wine and pop the lid on. Put into a hot oven at 150 degrees and cook very slowly for 3 hours or until meltingly tender.

Leave to cool before serving at room temperature. Best left in the pot overnight to develop. Serve with Couscous and grilled Flatbreads.