Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes
Prep:15 mins
Serves 6
shoulder of lamb, about 2kg1 garlic bulb, cloves separated but the skin left onabout 30g anchovies2 tbsp olive oil10 tomatoes, left whole6 carrots, peeled but left wholehandful fresh sagehandful fresh rosemaryhandful fresh thymetzatziki, chickpea salad and flatbreads, to serve
STEP 1Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.STEP 2Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.STEP 3Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.
