Ingredients
- Joint of lamb shoulder
- 1 tbsp dried oregano
- 1/2 tbsp dried rosemary
- 2 garlic cloves, sliced
- Juice of half a lemon
- Salt and pepper
- 3 tbsp olive oil
- 3 tbsp white wine
- 1 red onion, quartered
- 1 tomato, chopped
- 10 small baby potatoes, peeled and halved
Directions
- Mix the oregano, Rosemary, garlic, lemon juice, olive oil, white wine and salt and pepper in a bowl.
- Add all the remaining ingredients to the Slow cooker, then pour over the contents of the bowl. Cook on low for around 7 to 8 hours until the lamb is cooked through and falling apart.
- To make gravy from the juices. Remove the lamb, potatoes, onions and tomatoes with a slotted spoon.
- Cover with foil and allow to rest. Place the cooking juices into a pan and stir in one tablespoon of flour, add a stock cube and a few cups of water, bring to the boil until thickened.