Greek Dill And Lemon Lamb

• 1 tbsp olive oil
• 4 1/2 lbs lamb shoulder, bone in
• 1 None lemon, finely grated zest, cut into wedges
• 4 cloves garlic, crushed
• 2 tsp dried Greek oregano
• 3 tbsp roughly chopped fresh dill
• 1 3/4 lbs potatoes, cut into thick wedges
• 1 cup tomato sauce
• 2 cups chicken stock
• 1/4 cup pitted black olives
• None None Greek yogurt, to serve

1. Heat oil in a large frying pan over medium heat and cook lamb until browned all over. Remove from pan.
2. Meanwhile, combine lemon zest, garlic, oregano and two-thirds of the dill in a small bowl. Rub mixture all over lamb.
3. Place potatoes over the base of a 4.5 quart slow cooker. Pour tomato sauce and stock over the potatoes. Top with lamb. Cook, covered, on low, for 8 hours.
4. Carefully remove lamb and potatoes from the cooker and shred the lamb using two forks. Cover to keep warm.
5. Pour cooking liquid into a medium saucepan and bring to a boil. Boil, uncovered, for 10 mins, or until liquid is reduced by half. Add olives and cook until heated through. Season to taste.
6. Serve lamb with potatoes, pan juices and lemon wedges and sprinkle with remaining dill. Drizzle lamb with a little Greek yogurt before serving.

olive oil, lamb shoulder, lemon, garlic, oregano, dill, potatoes, tomato sauce, chicken stock, black olives, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/29193 (may not work)