Enjoy this recipe for slow-cooked, meltingly tender lamb that has been flavoured with olives, dates and anchovies.


  • 1.5 / 2kg lamb shoulder

  • 1 good handful of unpitted green and black olives

  • 6-8 Majol dates, nice moist fat juicy dates, pitted

  • 4-6 fillets of anchovies

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1 tsp black pepper corns

  • 2-3 fresh bay leaves

  • 6-8 springs of thyme

  • 2-4 sprigs of rosemary

  • 300g flour

  • Water


  • 1.

    Pre-heat oven to 140 C/ gas 3-4.

  • 2.

    Put the lamb shoulder into an ovenproof dish into which it fits snugly. Add the olives, dates and the anchovy fillets, which will melt into the sauce as it cooks. Add the spices and the herbs make sure that they are tucked in and around the lamb. Drizzle with a little olive oil.

  • 3.

    Make dough with the flour - you will need about 300g and water. Then roll a sausage from the dough that will go around the edge of the pot - press the lid onto the dough to make an air-tight seal. Then place it into the oven and leave for about 3 hours.

  • 4.

    When you take the pot out crack the dough but don’t take the lid off straight away, as there will be plenty of steam in side. Serve straight from the pot.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 355kj
  • Fat Total 7g
  • Saturated Fat 3g
  • Protein 11g
  • Carbohydrate 61g
  • Sugar 18g
  • Sodium 161mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serving suggestions: Buttered mashed potato, couscous or steamed spinach.

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