Slow Roasted olive, feta and sun-dried tomato crusted lamb shoulder.

Rich, tender and packed with Mediterranean flavour, this slow-cooked lamb shoulder is effortlessly impressive. Sweet honey caramelises over a savoury olive and sun-dried tomato crust while lemon, onion and tomatoes create a beautifully fragrant cooking base. It’s the perfect centrepiece for a family dinner or weekend entertaining, with minimal hands-on preparation and melt-in-your-mouth results.

Ingredients

1 lamb shoulder

120 g green olives stuffed with feta

¼ cup Kalamata olives

¼ cup sun-dried tomatoes

¼ cup honey

1 tbsp garlic powder

1 tbsp onion powder

Salt and freshly cracked black pepper, to season

1 lemon, sliced

½ red onion, roughly chopped

1 punnet Perino baby tomatoes

2 tbsp water

Method

1. Preheat the oven to 160°C.

2. Place the sliced lemon, chopped onion and water into the base of a large roasting tray.

3. Pat the lamb shoulder dry and season generously on both sides with the salt, pepper, garlic powder and onion powder. Place the lamb on top of the lemon and onion.

4. In a food processor, blend the green olives, Kalamata olives and sun-dried tomatoes until a coarse paste forms.

5. Drizzle the honey evenly over the top of the lamb, then spread the olive and tomato paste over the honey-coated surface.

6. Cover the roasting tray tightly with foil and cook for 4 hours.

7. Remove the foil, baste the lamb with the cooking juices, then increase the oven temperature to 180°C.

8. Add the Perino tomatoes to the roasting tray and roast uncovered for a further 20 minutes, allowing the lamb to caramelise and the tomatoes to soften.

9. Remove from the oven and rest the lamb for 10 minutes before carving or pulling apart.

Serve with roasted potatoes and your favourite salad.