Whole Lamb Shoulder With Charred Herb Salsa
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Whole Lamb Shoulder With Charred Herb Salsa
Ingredient
1 lamb shoulder
1 large carrot, roughly chopped
1 celery sticks, roughly chopped
1 large brown onion, quartered
1/2 bunch rosemary
10 peppercorns
300ml red wine
2L of water
Charred Herb Salsa
2 bunches or coriander, washed
2 bunches of parsley, washed
4 spring onions
1/2 a small red onion, finely diced
1 red chilli, seeds removed and finely diced
2 garlic cloves, finely diced
2 tbs apple cider vinegar
1 heaped tbs dijon mustard
2 tbs Red Island olive oil
Salt and pepper to taste
Method
Preheat your oven to 150 degrees.
Place all of the ingredients in a deep roasting tray. Place a layer or baking paper over the lamb shoulder, followed by two layer of foil which a tightly wrapped over the baking tray.
Roast in the oven for 3.5 hours until the lamb is tender to touch.
Carefully remove the lamb shoulder from the oven, and place in another roasting tray and pour in 1 cup of water. This will stop the shoulder from drying out when you glaze it.
Increase the heat in the oven to 210 degrees.
Strain off the veggies from the liquid that you posted the shoulder in and transfer it to pan. Place the pan over high heat and reduce the liquid to a jus.
Using pastry brush, coat the lamb shoulder with the jus and place in the oven. Every 5 minutes, glaze the shoulder. Once it looks super shinny and glazed, it’s done. This should take about half an hour or about 6 or seven glazes.
For the charred herb salsa, lay the coriander, parsley and spring onions out on a tray. Season them with salt and drizzle with olive oil. Arrange them over a hot BBQ and char them on each side for 30 seconds. All you want to do is get some colour on them. We don’t want to cook them to death.
Once the herbs and spring onions have cooled, finely chopped the coriander and parsley and slice the spring onions as finely as you can.
Throw them in a bowl and add the red onion, chilli, garlic, apple cider vinegar, dijon mustard and olive oil. At this point it’s important to taste to try and get the balance right between the vinegar, mustard and EVO. Season the mix with salt and pepper.
Place the shoulder on your serving tray, pour over anymore of the jus and top with a good amount of the charred herb salsa.
Recipe by Andy Allen
