After an indulgent festive period, we’re all probably looking for some inspiration for some healthier meals and sweet treats that we can cook at home. Tom shares his favourite healthier alternatives, which are packed with flavour and absolutely delicious. Why not try his Greek slow cooked lamb shoulder recipe?
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Serves: 4-6
Ingredients:
1 x lamb shoulder weighing roughly 2.5kg
3 cloves of garlic
4 tbsp extra virgin olive oil
2 sprigs of rosemary
2 tbsp salt
1 tbsp dried thyme
500ml chicken stock
1 whole lemons, halved
3 tbsp olive oil
1 tin of cooked chickpeas
2 red onions cut into wedges
2 red peppers
2 green peppers
2 x courgettes
100g pitted green olives
2 x packet of halloumi diced
3 sprigs of thyme
Salt and cracked black pepper to taster
On the side flat breads or pitta
Mint sauce
Half a pot of natural yoghurt
Two tablespoons of mint sauce (jar)
Method:
– Mix the garlic, salt, olive oil rosemary sprigs, and dried thyme, then score the lamb and rub all over.
– Then place into deep roasting tray and pour in the stock, lemons and bay leaves, cover with foil and bake for 3 hours at 160 degrees celsius.
– After 3 hours remove the foil and turn up to 190 degrees celsius.
– Then lift the lamb out of the roasting tray and pack in all of the veggies and cheese into the tray, gently place the lamb on top.
– Pop back into the oven and roast for another 45 minutes to an hour to colour up.
– For the mint sauce mix half a pot of Greek yoghurt and two tablespoons of mint sauce.
– When cooked pull the lamb from the bone, leave it to rest for 10 mins and serve with the veggies, cucumber and olives. Lovely served with warm, toasted pitta bread too.
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