1 Tbsp extra virgin olive oil
1.2 kg 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 plus extra to serve
2 sprigs rosemary
500 ml dry white wine
250 ml beef stock
100 g marinated Persian feta, broken into large pieces, to serve
1 Tbsp roughly chopped pistachios, to serve
- 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.