Twice Cooked Lamb Shoulder

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This is a weekend roast special to live for! Twice cooked lamb shoulder that falls apart and melts in the mouth … served with roasted seasonal vegetables. This recipe serves as many as you want … depends on how many mouths you have to feed and how hungry they are 😉

Preparation starts the night before so make time and revel in your glory the next day …

Ingredients:

1 lamb shoulder – mine was approx 1kg
4 tablespoons mixed herbs
2 tablespoons dried onion
2 tablespoons dried chilli
4 tablespoons olive oil
Juice of one large lemon – 1/3 cup

Method:

Spike the shoulder all over with a knife to give little spaces for the flavour to get in. Massage all the ingredients in with your hands and squish it into the holes gently. Marinate in the fridge overnight.

The next step can be either a cha-cha or a tango …

Either preheat the oven to its highest heat, put the lamb in a baking tray and scorch for 15 minutes. Then turn it down to 130oC and cover the lamb with foil or a lid that seals.

Or you can pop it into a slow cooker …

Roast for 6 hours.

After 6 hours, remove from the cooking apparatus and remove the meat from the bone and put in an oven proof dish.

Pour about a cup of the juice in the pan over the lamb. Pour the rest of the juice and fat into a container and save in the fridge or freezer for cooking vegetables or soup. Just so you know, eggs or omelettes cooked in lamb fat are sublime … just sayin

Put the lamb back in the over, uncovered, for 20 minutes at 170oC. Done … shimmy and shizzle

Vegetables:

Cut one large fennel bulb into wedges around the stalk so they stay intact. Toss them in olive oil and ground black pepper.

Trim some baby beets, leaving the stalks on so they look like little bon bons. Toss in olive oil and ground cardamon seeds.

Slice carrots lengthways and toss them in ground cumin and olive oil.

Bake them with the carrots in between so the fennel doesn’t go pink from the beets … not to say there’s anything wrong with pink fennel, I just like it white 🙂

Roast the vegetables for about an hour on 170oC … pop the lamb in for the last 20 minutes and you will be the kitchen master and tummy legend for as long as it take to say razzamatazz!

with love, Sarah

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