A delicious slow-cooked lamb shoulder with fennel and lemon that always impresses.
Ingredients
- 1boneless lamb shouldermarinated in smoked paprika and dried oregano
- 1bulbfennelcut into wedges
- 2lemonsquartered
- 1tbspfennel seeds
- 5gfresh oregano
- 500mlstock
Method
- 1Sear lamb: Heat a pan and seal the lamb fat side down for 2-3 minutes, then flip.
- 2Prepare pot: In a pot, combine , , , , and .
- 3Cover lamb: Place baking paper over the lamb.
- 4Slow cook: Cook at 150°C for 3-4 hours.
- 5Finish cooking: Remove the lid and baking paper, increase heat to 180°C, and cook for an additional 30 minutes.
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