Braised lamb with herbs

Melt-in-the-mouth tender. Slice or pull the lamb apart and serve on a platter for diners to help themselves.

Ingredients

1 ½ kgs	Boned lamb shoulders (Main)
10 sprigs	Chopped thyme
4 sprigs	Rosemary
12	Sage leaves, finely chopped
1 Tbsp	Dried oregano
3 Tbsp	Lemon juice
1 Tbsp	Runny honey
2 Tbsp	Olive oil
½ cup	White wine

Directions

1. Preheat the oven to 180C. Lightly oil a casserole just large enough to hold the lamb. I used a cast iron casserole.
2. With the tip of a sharp knife, score the fat in a criss-cross fashion.
3. Remove the leaves from the thyme and rosemary and finely chop. Combine with the sage, oregano, salt and pepper. There should be about a ¼ cup of the chopped herbs and seasonings. Press ¾ into the scored lamb, pressing it in well.
4. Sprinkle the remaining herb mixture on the base of the casserole. Place the lamb in the casserole then drizzle it with the lemon juice, honey and olive oil.
5. Add the wine to the casserole, cover and cook for 2½hours, until very tender. Check occasionally to ensure there is enough liquid.
6. Remove from the oven and rest for 5 minutes. Serve the lamb drizzled with the pan juices.

See more of Jan's Easter recipes

• My Greek Easter cake
• Harissa, capsicum and feta spread
• Easter cupcakes