A tasty meal train or family meal idea.
Season the lamb with salt and pepper. Mix together the thyme or rosemary, garlic and oil. Rub all over the lamb. Place lamb in slow cooker.
Pour the stock into the slow cooker and add sprig of rosemary. Slow cook on low for 10 hours. If the piece is larger than 2kg/4.4lb, it will likely need more time to cook, i.e., 12 hours for 3kg/6.6lb.
Lamb should be tender enough to pull with tongs. Drizzle with some of the juices.
Serve with naan, tzatziki, shredded lettuce, tomatoes, cheese, pickled onion and lemon wedges.
For the naan bread, combine flour, salt and Greek yoghurt in a large mixing bowl and mix until well combined. Then use your hands to form a large ball of dough.
Lightly flour a working surface. Sprinkle a little extra flour on the top of the ball of dough. Flatten into a circular shape and divide into 8 even portions. Flatten each portion into a rectangular classic naan shape.
Heat a non-stick pan over medium heat. When hot, place flattened dough and cook for 3 minutes, before flipping and cooking for a further 2 minutes. Repeat until all the naan bread is cooked. Once cooked, lightly brush the top of the naan with melted butter.
For the tzatziki, place the cucumber on a towel and gently squeeze out any excess water.
In a bowl combine cucumber, yoghurt, lemon juice, olive oil, garlic and salt. Chill until ready to use.
For the lemon drizzle cake, preheat oven to 180°C/350°F. Grease a silicone ring tin with cooking spray.
Place sugar and lemon zest in the Thermomix bowl and mill for 10 sec/speed 9.
Add remaining ingredients and mix for 10 sec/speed 4.
Place in ring tin and bake at 180°C/350°F for 35 minutes.
For the icing/syrup, place sugar and lemon in Thermomix bowl and cook for 3 min/80°/speed 4. While cake is still warm, place on plate and pour syrup over.
This cake is a great way to use up yoghurt that is almost at its expiry date. Can be substituted with GF flour easily and freezes well.
