Slow Cooked Spiced Lamb Shoulder
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Slow Cooked Spiced Lamb Shoulder
Recipe by Sarah Todd
Ingredients
1-1.5 kg lamb shoulder, room temp and scored
1 cup white wine
1 cups Coles chicken stock
1 tsp smoked paprika
1 tsp coriander powder
1 tsp fennel seeds
6 carrots, roughly chopped
1 onion, rough chop
1 tsp cumin seeds
1 red onion, finely sliced
½ cup red wine vinegar
Squeaky Gate extra virgin olive oil
bunch fresh mint
Raco roasting tray
Method
Preheat the oven to 160 degrees. In a small bowl make spice rub, combine ¼ cup extra virgin olive oil, smoked paprika, coriander powder, fennel seeds and combine. Rub all over lamb and season well with 1 tbsp salt rubbing into the score marks.
Put the onions, carrots and cumin seeds into a large roasting tin, drizzle with extra virgin olive oil and shake around to coat. Set the lamb on top and pour in wine and stock.
Cover with foil and place into the preheated oven. Roast for 3 hours covered then remove foil and increase the heat to caramelise for 30 minutes. Remove from the oven and cover and rest for 30 minutes.
Take the carrot and onion and place in a bowl and slightly smash, add a dollop of butter and serve.
In a bowl add red onion, red wine vinegar, fresh mint and a drizzle of EVOO and a pinch of salt and stir and serve atop the lamb.
