Recipe
Red wine lamb shoulder
A classic combo the whole family will love.
- Serves 6
- Prep Time 15 mins
- Cooking Time 4hrs
Ingredients
- Serves 6
Method
- Preheat the oven to 180°C (160° fan-forced).
- Arrange the onion over the base of a large roasting pan and place lamb on top of onions. Using a small, sharp knife make incisions over lamb and press garlic into holes.
- In a small bowl combine 1 tablespoon oil, rosemary and thyme. Drizzle marinade over lamb, season and pour wine and stock around the base. Cook lamb, uncovered, for 30 minutes.
- Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest for 20 minutes.
- Spread potatoes onto a baking tray, drizzle with 1 tablespoon oil, season and toss to coat. Add to oven when lamb has 45 minutes cook time remaining and cook for 40-45 minutes, or until golden and tender, turning halfway.
- In a large bowl combine cabbage, currants, peas, pecorino, remaining oil, balsamic and mint. Season and toss to coat.
- Serve lamb with onions, cabbage salad and potatoes. Drizzle with pan juices.
Tips
- Try swapping shoulder for leg of lamb for a tasty alternative – cooking time should be approximately half for a leg of lamb.
- Add brussels sprouts, carrots or parsnips to the potatoes for extra vegetables that can be used in a lamb salad the next day.
- Leftover lamb is delicious gently warmed to serve with your favourite pasta and sauce, in nachos, tacos (serve with lettuce, tomato, grated cheese and taco sauce) or shredded into a minestrone soup.