1 Tbsp extra virgin olive oil
1.2kg boneless lamb shoulder
12 eschalots, peeled
12 Dutch carrots, trimmed
12 baby chat potatoes, unpeeled
3 cloves garlic, smashed
1 lemon, cut into wedges
4 sprigs oregano
2 sprigs rosemary
500ml dry white wine
250ml beef stock
100g marinated Persian feta, broken into large pieces, to serve
1 Tbsp roughly chopped pistachios, to serve
Extra oregano leaves, to serve
Like it saucy? Spoon the cooking liquid over the lamb shoulder to add flavour and keep the meat moist.
Give it a twist Instead of lamb shoulder, you could use forequarter lamb chops. Brown them up nicely in the pan before cooking!
Heat oil in a large non-stick frying pan over a medium heat. Add lamb and cook for 5 minutes, turning occasionally, until browned all over.
Put vegetables in the bowl of a 4.5L slow cooker and sit lamb on top. Top with garlic, lemon and herbs. Pour over wine and stock. Cover and cook on low for 8 hours.
Remove lamb from cooker and transfer to a chopping board. Roughly cut into large pieces.
Serve lamb and vegetables topped with a little of the cooking liquid, scattered with feta, pistachios and extra oregano.