Greek Lamb

You know when the meat just falls apart and is still so nice and juicy? This is one of those recipes from John Torode. The veg turns in to the yummiest sauce and creates the most torturous smells around the house during the slow cooking time. 

Greek Lamb Serves 6: 

✔️shoulder of lamb , about 2kg
✔️1 garlic bulb , cloves separated but the skin left on
✔️about 30g anchovies
✔️2 tbsp olive oil
✔️10 tomatoes , left whole (I didn’t have enough so threw in some whole red onions)
✔️6 carrots , peeled but left whole
✔️handful fresh sage
✔️handful fresh rosemary
✔️handful fresh thyme

Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.

Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.

Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the veg into the juices. Drain off any fat you can and serve as a yummy sauce. 

I made a tomato and breadcrumbs bean bake which was delicious with the juicy lamb and mountains of veg sauce.

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