Four hours of cooking produces meltingly tender lamb, which works wonderfully with Lesley Water’s simple green bean, pomegranate and pine nut salad.
For the lamb shoulder
2 tbsp olive oil (preferably Greek)
900g/2lb Charlotte potatoes, washed, thickly sliced
4 large sprigs oregano
3 bay leaves
2 tsp sea salt
1 tsp cracked black pepper
1.64kg/3lb 8oz lamb shoulder, boned and trimmed
2 small un-waxed lemons, cut into quarters
200ml/7fl oz vegetable stock
For the salad
200g/7oz fine green beans, trimmed
ice, for blanching
100g/3½oz wild rocket, washed
1 pomegranate, seeds removed
100g/3½oz pine nuts, toasted
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4.
Pour the oil into a large ovenproof pan, add the potatoes, oregano, bay leaves, salt and pepper.
Cut the lamb into 8-10 large chunks. Place in a bowl, squeeze over the lemon juice and season, to taste, with salt and freshly ground black pepper.
Arrange the lamb and squeezed lemon quarters on top of the vegetables and pour over the stock. Cover with a tight-fitting lid and cook in the oven for 3½-4 hours, or until tender, basting the lamb with the juices occasionally.
For the salad, add the beans to a pan of boiling water set over a medium heat and simmer for a few minutes. Prepare a bowl of ice water. Once tender, drain the beans well and place in the ice water. Drain again once cold.
Combine all the other salad ingredients together in a bowl and season well.
To serve, spoon the lamb onto a large warm platter and top with the potatoes and herbs and spoon over the juices. Serve with the salad.