Greek Lamb Shoulder

• 1 tablespoon extra virgin olive
• 1 x small lamb shoulder (about 1.2)
• 2 tablespoons oregano
• 5 cloves garlic, chopped
• Juice and zest of 1 lemon
• 300ml chicken stock or water
• Salt and pepper
• 500g Greek yoghurt, strained to make labne
• 1 tomato, deseeded and finely chopped
• 1/2 a finely sliced red onion

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1. For the labneh, place a sieve lined with a clean Chux cloths or a piece of muslin over a bowl and add the yoghurt. Bring the sides of the cloth together and twist, then tie with a rubber band to secure. Refrigerate for 5 hours or, even better, overnight to drain and release as much liquid (whey) as possible. Discard the whey.

2. Bring lamb out of fridge 1 hour before cooking. Season generously with salt, pepper and oregano.

3. Add oil to the bowl of the Cook4Me Touch on browning mode sear meat for 3-4 minutes on each side until golden. Now add garlic, lemon juice and stock and pressure cook on high for 50 minutes or until the meat pulls away easily from the bone.

4. To crisp up top, open Cook4Me and attached the Extra Crisp Lid. Cook for 8-10 until golden.

5. Spread yoghurt on to a platter along with the tomato and arrange lamb on top and drizzle over pan juices. Garnish with onion.