Do the lockdown low and slow with roast-and-pulled Greek lamb

Do the lockdown low and slow with roast-and-pulled Greek lamb

www.houseandgarden.co.za

From the lemony, herbaceous notes wafting from the oven to that final fall-off-the-bone reveal, Around My Table author Denise Cowburn-Levy shows you how

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Ingredients

  • 1 whole lamb shoulder
  • 10 - 12 large garlic cloves, sliced
  • 1⁄2 cup olive oil
  • 2 onions, sliced into thick rings
  • 2 carrots, sliced into rounds
  • Handful of rosemary, thyme and oregano
  • 4 bay leaves
  • Salt and black pepper
  • 4 lemon slices
  • 1⁄2 cup of black kalamata olives
  • 4 anchovy fillets
  • 1⁄2 cup white wine
  • 2 cups of chicken stock

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