This was absolutely delicious but does need a few hours to cook and several hours to marinade so you need to be organised. I let it infuse for 24 hours in the fridge but 4/5 hours would work too).
What you need :
Shoulder of lamb
One lemon – unwaxed
One red onion- quartered
2 x Teaspoons oregano
Zest of one lemon
Sprig of rosemary
Salt & Pepper
Few potatoes – as many as you want but we shared two small potatoes between 4 of us – just cut them into small wedges.
First things first is preparing and rubbing the meat with the butter rub.
So in a blender add the butter, zest, cinnamon, oregano, garlic clove, rosemary leaves and blitz until it’s a soft butter. Now take your meat and place it on some silver foil (foil should form a cross). Now run the butter mixture all over both sides of the meat.
Now wrap the meat tightly and place in the fridge for a min of 4/5 hours or overnight if easier.
Take the meat out of the fridge an hour before you want to start cooking so it’s at room temperature.
Quarter your onion and lemon and place in your pan or slow cooker. Now add your potatoes and place your lamb (out of the foil) on top.
Now cover and cook in a slow cooker all day (approx 5/6 hours or longer if you like). Or cover and place in the oven really low 100/120 degrees for 5 hours – simple as !!
I served with fresh runner beans topped with feta, olive oil and oregano. Incidentally, I think I managed to get one wedge of potato as my youngest daughter filled her plate first !!Enjoy !