Name: Slow-roasted herb infused lamb shoulder
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2 kg lamb shoulder; salt and freshly ground black pepper to taste; garlic cloves crushed; 60 ml fresh rosemary chopped; 15 ml brown sugar; 250 ml white wine or lamb stock; lemon zest and juice; Medjool dates finely chopped; grapefruit peeled, segmented and cut into pieces; oranges peeled and cut into pieces; ClemenGold®️ mandarin peeled and segmented; 60 ml flat-leaf parsley roughly chopped; fennel bulb thinly sliced; preserved lemon flesh discarded, rinsed and the peel finely chopped; 8 fresh medjool dates, finely chopped; 30 ml fresh chillies 573; 30 ml lemon juice; 2,5 ml cumin ground; garlic cloves finely chopped; large lemons zest; 80 ml flat-leaf parsley chopped; 80 ml fresh mint chopped

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Ingredients (22)

2 kg	lamb — shoulder
	salt and freshly ground black pepper — to taste
	garlic cloves — crushed
60 ml	fresh rosemary — chopped
15 ml	brown sugar
250 ml	white wine or lamb stock
	lemon — zest and juice
	Medjool dates — finely chopped
	grapefruit — peeled, segmented and cut into pieces
	oranges — peeled and cut into pieces
	ClemenGold®️ mandarin — peeled and segmented
60 ml	flat-leaf parsley — roughly chopped
	fennel bulb — thinly sliced
	preserved lemon — flesh discarded, rinsed and the peel finely chopped
	8 fresh medjool dates, finely chopped
30 ml	fresh chillies — 573
30 ml	lemon juice
2,5 ml	cumin — ground
	garlic cloves — finely chopped
	large lemons — zest
80 ml	flat-leaf parsley — chopped
80 ml	fresh mint — chopped

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Method:

Preheat the oven to 160°C.

1 Place the lamb into a roasting dish and season with salt and pepper. Use your hands to rub the garlic over the meat then rub with the rosemary and brown sugar.

2 Pour the wine or lamb stock into the roasting dish, squeeze the lemon juice over the meat and sprinkle with the zest. Cover the roasting dish with a lid, or tightly with foil, and roast for 3 hours, basting the meat occasionally. Remove the lid or foil from the meat and roast in the oven for another 45 minutes until the meat is golden brown and very tender. Add the onions to the roasting dish for the last 30 minutes of the cooking time and baste the meat and the onions at least twice. If needed, drizzle a bit of olive oil on the onions during roasting.

3 SALAD

Mix together the ingredients and toss well. Season with salt and pepper.

4 GREMOLATA

Mix all the ingredients and set aside.

5 Using two forks, pull the lamb apart into large chunks and serve with the onions and a scattering of gremolata. Serve with the citrus and fennel salad.