Lemon-and-garlic scented lamb that’s falling off the bone is a wonderful thing. You can use other cuts of lamb, but the shoulder, when cooked long enough, is tender and sweet. Slow-cooked lamb is a great winter meal, but the Mediterranean feel of this dish also means it can be served on a warm Sunday afternoon. Use a pan that just fits the lamb, as it needs to steam in its own juices. I wrap mine in baking paper to ensure the best result.
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