※ Slow-cooked lamb shoulder

Slow-cooked lamb shoulder with roast vegetables

Serves 4

1.5 kg lamb shoulder
1 glass red wine
500 ml chicken stock
1 head garlic,
Some fresh thyme sprigs & rosemary
1 lemon, juice only
1 red onion2 tablespoons of Worcestershire sauce 
2 Teaspoons of Peter Watson Spice rub *

Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin.
After seeing the recipe in Gourmet Traveler I decided I needed to add more flavours besides just stock and red wine to the meat.

Add garlic cloves to taste and more black pepper, (don't worry about adding salt as the flavours deepen over the four hours.)

Add the juice of a lemon, a red onion chopped roughly, roughly chopped herbs

Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, (larger shoulder I cook for up to 6 hours) basting occasionally.

Served with gravy made from pan drippings. (will post recipe another day for that one)
Also made a batch of french bread, which was served straight from the oven to table.

* Spice rub can be easily made at home:
  • onion
  • garlic
  • black pepper
  • cinnamon
  • coriander
  • ginger
  • turmeric
  • clove,
  • allspice,
  • soumack
  • cardamon

RECIPE adapted from here  SOURCE:


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