1 tablespoon extra virgin olive oil
2 onions, thinly sliced
2 garlic cloves, finely chopped
250 ml (8 fl oz) lamb stock
1 tablespoon tomato purée
2 teaspoons za'atar spice mix
200 ml (7 fl oz) dry white wine or extra lamb stock
1 tablespoon cornflour
400 g (13 oz) new potatoes, scrubbed and thickly sliced
½ boneless lamb shoulder, about 750 g (12 lb)
salt and pepper
chopped parsley and mint, to garnish
2 courgettes, thinly sliced
1 tablespoon olive oil
½ teaspoon za'atar spice mix
400 g (13 oz) hummus


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onions and fry for 5 minutes until softened and just beginning to brown.
2.Stir in the garlic, stock, tomato purée and half the za'atar. Pour in the wine or extra stock, reserving about 2 tablespoons.
3.Stir the comflour into the reserved wine or stock until smooth, then add to the frying pan. Bring to the boil, stirring.
4.Add the potatoes to the base of the slow cooker pot, then pour in the hot stock mixture.
5.Remove the surings from the lamb, open it out flat and rub with the reserved za'atar, then season with salt and pepper. Add to the slow cooker pot and press the meat beneath the liquid.
6.Cover with the lid and cook on high for 5-6 hours or until the lamb is almost falling apart.
7.When almost ready to serve, toss the sliced courgettes with the oil, za'atar and a little salt and pepper
8.Cook in a preheated ridged griddle pan until lightly browned and tender. Divide the hummus between 4 serving plates, spread into an even layer and make a thin ridge around the sides to contain the lamb sauce.
9.Break the lamb into pieces, then spoon it on to the hummus with the sauce. Add the courgettes and sprinkle with chopped parsley and mint.
10.FOR POT ROAST LAMB WITH ROSEMARY, add 200 ml (7 fl oz) red wine in place of the white wine, if using, in the sauce, plus 2 tablespoons redcurrant jelly and 3 rosemary sprigs.
11. Mix the cornflour with the reserved wine or stock as above. Add the potatoes and plain lamb joint to the slow cooker, then pour over the hot stock mixture. Cook as above and serve with mixed steamed vegetables.

Leave a Reply

Your email address will not be published.