Slow-Cooked Lamb Shoulder with Greek Salad
19 ingredients · from Chef Tom Kerridge
Ingredients
- 1 whole Lamb shoulder (bone in)
- 3 Garlic cloves
- some Dried thyme
- some Fresh rosemary
- a good pinch Rock salt
- drizzle Olive oil
- 500 ml Chicken stock
- 1 (for roasting) Lemon chunks
- some Red onion
- ten Bay leaves
- enough for 8 cubes Halloumi cheese
- some Fresh rosemary leaves (for topping)
- some Fresh thyme leaves (for topping)
- 1 tin of chickpeas' worth (implied) Courgettes
- 1 tin Chickpeas
- half a tub Natural yoghurt
- 2 tablespoons Mince sauce dressing
- some (for garnish) Fresh green olives
- chunky pieces Raw cucumber
Method
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Watch the original: “Slow-Cooked Lamb Shoulder with Greek Salad” by Chef Tom Kerridge. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.