Greek Dill And Lemon Lamb Recipe

Name: Greek Dill And Lemon Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 4 1/2 lbs lamb shoulder, bone in; 1 None lemon, finely grated zest, cut into wedges; 4 cloves garlic, crushed; 2 tsp dried Greek oregano; 3 tbsp roughly chopped fresh dill; 1 3/4 lbs potatoes, cut into thick wedges; 1 cup tomato sauce; 2 cups chicken stock; 1/4 cup pitted black olives; None None Greek yogurt, to serve

Servings: persons

1 tbsp olive oil
4 1/2 lbs lamb shoulder, bone in
1 None lemon, finely grated zest, cut into wedges
4 cloves garlic, crushed
2 tsp dried Greek oregano
3 tbsp roughly chopped fresh dill
1 3/4 lbs potatoes, cut into thick wedges
1 cup tomato sauce
2 cups chicken stock
1/4 cup pitted black olives
None None Greek yogurt, to serve

1
Heat oil in a large frying pan over medium heat and cook lamb until browned all over. Remove from pan.
2
Meanwhile, combine lemon zest, garlic, oregano and two-thirds of the dill in a small bowl. Rub mixture all over lamb.
3
Place potatoes over the base of a 4.5 quart slow cooker. Pour tomato sauce and stock over the potatoes. Top with lamb. Cook, covered, on low, for 8 hours.
4
Carefully remove lamb and potatoes from the cooker and shred the lamb using two forks. Cover to keep warm.
5
Pour cooking liquid into a medium saucepan and bring to a boil. Boil, uncovered, for 10 mins, or until liquid is reduced by half. Add olives and cook until heated through. Season to taste.
6
Serve lamb with potatoes, pan juices and lemon wedges and sprinkle with remaining dill. Drizzle lamb with a little Greek yogurt before serving.

1913

kcal

Calories

116

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp olive oil, 4 1/2 lbs lamb shoulder, bone in, 1 None lemon, finely grated zest, cut into wedges, 4 cloves garlic, crushed, and more.

Yes, Greek Dill And Lemon Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Dill And Lemon Lamb

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