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Warm Rosemary Focaccia Roll with Pulled Mediterranean Style Lemon Lamb


6–8 Rosemary focaccia rolls, warmed
30ml Olive oil
6 Medium sized banana shallots, peeled and halved
1 Garlic bulb, cut in half across the middle
4 Sprigs oregano
3 Bay leaves
2 tsp Sea salt
1 tsp Cracked black pepper
Approx. 1.7kg Shoulder lamb, boned
2 Small un-waxed lemons, cut into quarters
150ml Vegetable stock

To serve:
Olive oil
Black pepper
Garlic potato wedges


Preheat the oven to 180°C/350°F/Gas mark 4.

Pour the oil in a large oven-proof pan; add the shallots, garlic, oregano, bay, salt and pepper.

Trim the lamb and cut into 10–12 large chunks. Place in a bowl, squeeze over the lemon juice and season with the salt and pepper. Arrange the lamb and squeezed lemon quarters on top of the shallots and pour over the stock. Cover with a tight fitting lid and cook in the oven for 3–3 ½ hours until tender, basting the lamb with the juices occasionally.

To serve, spoon the lamb into warm individual dishes and top with the shallots, garlic, lemon pieces and herbs. Spoon over the juices and serve with the rosemary focaccia rolls.

Additional serving suggestions: Mediterranean salad of tomatoes, olives, cucumber and feta laced with fruity olive oil and black pepper. Garlic potato wedges.

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