I love it when I try something new and it works, or as in this case it blows me away with just how good it is.
There’s nothing like the arrival of Spring to have me lusting after lamb. Last year I showcased the perfect Roast Spring Lamb for a delicious Easter lunch and it’s a favourite of mine that I go back to as often as I can but this year I wanted to try a different lamb recipe. Olives et Al got in touch and suggested I try Lamb Dukkah, they sent me their delicious products and I followed their recipe using my Sage Multi Cooker instead of traditional slow cooking in the oven.
It was SUPERB. The lamb fell off the bone and is mouthful after mouthful of delicious flavoured meat. I have since had a look around and discovered there are lots of different Dukkah recipes out there, I am transformed, I am now a Dukkah loving mamma.
As all of the recipes on this blog it is simple, it’s a chuck it in the pot and let it cook slow meal which we all love and know so well. I served mine with giant cous cous and some fresh green beans
- 1 shoulder of lamb on the bone
- 2 crushed cloves of garlic
- Olive oil
- 3 large white onions sliced
- 1 -2 tbsps Olives Et Al Spiced Dukkah
- 1 tbsp Olives Et Al Tapenade Marocaine
- 1 large bunch thyme or oregano
- a few bay leaves
- a handful of Olives Et Al Lemon and coriander Olives
- 150 ml white wine
- Rub the lamb with the crushed garlic and olive oil
- Put half the sliced onions in the slow cooker, place the lamb on top scatter the remainder over and add all the other ingredients to the pot.
- Add the white wine put the lid on and cook on low for 8 hours
- Leave to cool to room temperature – best left overnight to allow the flavour to develop
- Serve with cous cous and flatbreads
- I have no notes other than to say it’s utterly sublime, try it.