Nadia's Gourmet Slow Roast Lamb with Bacon, Artichokes & Mint Salsa Verde

Steps

1. Cut garlic cloves in half, cut any larger potatoes in half, slice bacon 3cm and pick rosemary leaves. Pat lamb dry and add to slow cooker or casserole dish along with all lamb ingredients (see tip 1). Drizzle over olive oil, season with salt and pepper and mix well to combine.
2. Add 3/4 cup chicken stock to slow cooker. Cover with lid and cook on low for 8 hours, or until tender. Meat will be tender and easy to pull apart when ready.
3. If you don't have a slow cooker, preheat oven to 200°C (or 180°C fan bake). Add 1.5 cups of chicken stock to casserole dish. Cover with tinfoil or a lid and bake for about 2 1/2 hours. Meat will be tender and easy to pull apart when ready (see tip 2).
4. Set aside a few leaves of mint and parsley to garnish. Finely chop remaining mint and parsley. Combine in a small bowl with juice of half a lemon and olive oil. Season to taste with salt and freshly ground black pepper.
5. Drain and rinse butter beans. Combine in a small pot with artichokes and 2 tablespoons of mint salsa verde. Heat on medium heat for about 5 minutes until just warmed through.
6. Peel cucumber into ribbons. Just before serving toss cucumber with spinach, juice of half a lemon and olive oil. Season to taste with salt and pepper.
7. Use two forks to carefully pull lamb. Season to taste with salt and pepper.
8. Lamb and potatoes on a platter. Spoon over warmed butter beans and remaining mint salsa verde. Serve salad on the side.