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Slow cooked lamb shoulder with figs and olives

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  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: 6 1x


Easter Sunday calls for lazy lunches or shared table eating. Cool weather and lots of rain means slow cooked food and lots of Middle Eastern inspired salads and share plates. Think figs, pomegranate, sumac and eggplant. Autumn aphrodisiac food at its finest! Photography by Nelly le Comte as part of our autumn food styling sessions.


Units Scale

1 1/2 kg lamb shoulder-blade
4 long Japanese eggplant or 1 large eggplant, sliced
8 figs, quartered
1/2 cup olives, pitted
2 brown onions, peeled and roughly chopped
1/2 lemon, finely sliced
4 garlic cloves, peel and crushed
2 rosemary sprigs
1/2 bunch thyme
1 cup red wine
1/4 cup olive oil
Salt and black pepper


Oven method

  • Preheat oven to 140°C.
  • In a deep heavy based baking dish arrange all ingredients.
  • Marinate for 30 minutes.
  • Transfer to the oven and roast slowly for 2 hours.
  • Increase the temperature to 180°C and continue to cook another 30-60 minutes until the lamb is tender and falling apart.

Slow cooker method

  • Arrange all ingredients in the slow cooker pot.
  • Add a little water or stock if you feel there is not enough liquid.
  • Remember that you want a dry slow cooked lamb and not a wet dish.
  • Cook for 6-8 hours until the lamb is tender and falling apart


Serve with steamed green beans and Hasselback potatoes.

  • Prep Time: 15
  • Cook Time: Oven 1 hour; Slow 6-8 hours
  • Category: Lamb
  • Method: Slow cook
  • Cuisine: Easter

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