Credit: Benito Martin

I love this way of cooking lamb. It’s stupidly easy, requires very little preparation and is incredibly delicious. The slow cooking time allows all the bits in your baking dish to transform themselves into a tasty sauce without you having to do anything extra and, unlike a heavier winter braise, you are left with a delicate piece of lamb so soft that it falls apart almost by itself. The other clever thing about this recipe is you can easily use a larger shoulder of lamb without having to change the cooking time or ingredients.

Unbalanced

% Daily Values based on a 2,000 calorie diet