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Slow-roasted lamb shoulder


Slow-roasted lamb shoulder

Ingredients 25
Servings 4
Time 30 min

Ingredients

  • 2
    kg
    shoulder of lamb
  • salt and freshly ground black pepper
  • 6
    garlic cloves, crushed
  • 60
    ml
    chopped fresh rosemary
  • 15
    ml
    brown sugar
  • 250
    ml
    white wine or lamb stock
  • juice and zest of 1 lemon
  • 4
    onions, each cut horizontally into 3 thick slices
  • SALAD
  • 1
    grapefruit, peeled, segmented and cut into pieces (optional)
  • 2
    oranges, peeled and cut into pieces
  • 2
    ClemenGolds, peeled and segmented
  • 60
    ml
    roughly chopped fresh flat-leaf parsley
  • 1
    large fennel bulb, thinly sliced
  • peel of ¼ preserved lemon, rinsed and finely chopped
  • 8
    fresh Medjool dates, finely chopped
  • 30
    ml
    olive oil
  • 30
    ml
    lemon juice
  • 2,5
    ml
    ground cumin
  • salt and freshly ground black pepper
  • GREMOLATA
  • 4
    garlic cloves, finely chopped
  • zest of 2 large lemons
  • 80
    ml
    chopped fresh flat-leaf parsley
  • 80
    ml
    chopped fresh mint
 

Method

3 hours 45 min
 

Preheat the oven to 160°C.

1. Place the lamb in a roas­ting pan 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 pan, squeeze the lemon juice over the meat and sprinkle with the zest. Cover the roasting pan 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 for another 45 minutes or until the meat is gold­en brown and very ten­der. Add the onions to the roasting pan 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 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. Serve with the onions, a scattering of gremolata and the citrus and fennel salad.

 

 

Read more on: lamb
 

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