A little bit of classic Easter inspiration. The tender lamb falls of the bone after this amount of cooking time, it’s the perfect dish to feed a crowd and deceptively easy for such a delicious dish. Slow cooking meat helps break down the tougher fibers and therefore can be easier to digest for some people and it’s incredibly versatile. I’ve served this lamb lots of different ways before depending on the time of year and what you feel like, some of my favourite ways of serving it include -
Simple & Classic – freshly cooked new potatoes, spring vegetables, fresh mint sauce or salsa verde.
Moroccan Style – quinoa tabbouleh, green salad, a drizzle of honey and lots of fresh herbs.
Mexican – corn tortillas, fresh chopped salsa, thinly sliced cabbage slaw and avocadoes.
I would recommend using a slow cooker for this recipe, however if you don't have one you could use an oven. Simply heat it to 120C and cover the lamb tightly with tin foil, all other instructions would be the same.