Ingredients
1.5kg lamb shoulder
bone in
1 handful thyme leaves
2 lemons
¼ cup olive oil
for browning the lamb
1 cup white wine
(250ml)
2 large zucchinis
1 handful mint leaves
2 tbsp olive oil
for the zucchini salad
garlic
Mentioned in instructions, quantity not specified.
natural yogurt
to serve
soft wraps
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 Oven
- 1 Large casserole with lid or foil
- 1 Vegetable peeler
- 1 Platter
Instructions
- Preheat oven to 140°C (120°C fan-forced) and bring the lamb to room temperature and assemble the other ingredients.
- Rub lamb with the lemon, thyme and olive oil and season well.
- Bring 4 tbsp olive oil to heat in a large casserole over high. Brown the lamb well on both sides then add the garlic, lemon wedges and white wine. Cover with a tight layer of foil or lid and place in the oven for four hours. To assemble, shred the tender lamb (I use two forks) onto a warm platter.
- Peel the zucchini with a vegetable peeler and toss with the mint, lemon juice and olive oil then add this to the platter with a little plain yogurt and the wraps (warmed is best).
Notes
Tip
A sprinkling of chopped fresh or dried chilli flakes is a good addition for the adults!
Variation
You can use any herb combination you prefer here too, marjoram is gorgeous as is the traditional rosemary.
Variation
Instead of wraps, soft dinner rolls are also beautiful.
