|Slow roasted Lamb shoulder with French Green Lentils|
2 kilos Lamb shoulder
1 cup French Green Lentils
2 tins chopped tomatoes
10 cloves garlic
½ cup water
2 carrots cut into 1cm (1/2 inch) dices
½ bunch rosemary, finely chopped
250ml natural yoghurt
Preheat oven to 120 degress celcius. Place the lamb shoulder on a chopping board and rub with chopped rosemary, salt and pepper. Cut a few thin slices of lemon and arrange on top of lamb shoulder. Meanwhile, place a large heavy-based casserole dish over medium heat. Add the oil and when hot add the onions and diced carrots, stirring well. When onions are soft, turn the heat off. Add the tomatoes, water, lentils and peeled garlic cloves. Stir to combine, season with salt and pepper and then place the lamb shoulder on top of mixture.
Cover with tight lid or two layers of foil and cook for 5 hours.
Enjoy with a dollop of yoghurt, chopped mint and a squeeze of fresh lemon. Serve with warmed pita bread.
Thank you to Tawnya Bahr for sharing this recipe with us!