Warm up the oven to 250F (unless you use a Romertopf like I did, then turn on the oven at 250 when you place the pot in). Mix the herbs, chopped garlic, grated lemon, salt, pepper and olive oil together in a bowl. Rub the mixture all over the leg. Place the rack in the ovensafe pot you like to use, and poor the rest of the marinate on top.. Preheat a griddle plate on medium-high heat, induction setting 7 for 5 minutes. Add the zucchini and char until slightly softened, add to the white bean salad. Cook the lamb until charred all over. Slice the lamb into individual pieces and serve with the salad and tahini sauce.

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Instructions. Turn your slow cooker onto Low. Put the lamb racks x 2 in the crock pot. Combine all the other ingredients and pour over the meat. Cook on low for about 8 hours (*or about 4 hours on high if you're out of time). As you carve up each rack, drain out some of the liquid from the crock pot and put it in a saucepan. Bring to boil.. Smaller lamb shoulder (around 1 kg) - cut down roasting time while covered by 20 minutes (doesn't change by much, shoulder meat needs a minimum time to breakdown);; Boneless lamb shoulder - reduce covered cook time by 20 minutes.A 1.8kg bone in lamb shoulder will weigh about 1.3kg with the bone removed; Rolled boneless lamb shoulder (~1.1 - 1.3kg) - cook time per recipe.