Slow Cooked Lemon & Garlic Lamb

Preheat oven to 180°C.

Remove string from lamb and cut into 6 large pieces. Heat oil in a large heavy-based casserole dish over a medium heat. Add 3 pieces of lamb and cook for 7-8 minutes or until browned on all sides. Transfer to a large plate. Cook remaining lamb. Return all lamb to casserole. Add garlic and parsley and season well with sea salt flakes and freshly ground black pepper.

Add enough hot water to half cover the lamb. Bring to a simmer. Cover casserole and place in the oven.

Cook lamb for 1 1/2 hours, checking every half hour that there is sufficient water in casserole. Remove from oven. Pour over lemon juice.

Whisk eggs and cornflour in a jug. Slowly add egg mixture, a little at a time, stirring slowly so as not to damage the meat. Continue adding egg mixture until combined. Return casserole to a low heat and gently cook for 2 minutes just to cook egg through. Do not overheat or the egg will curdle. Slice lamb and serve with extra lemon slices.

Serve with green beans cooked in boiling water for approximately 2 minutes then add to a pan, over medium heat, with 1 tablespoon oil, finely shredded rind of 1 lemon and 1/3 cup pitted Kalamata Olives. Cook for 2 minutes. Serve.