Glen File's Slow Cooked Lamb with Mustard Herb Crust

Perfectly cooked lamb in delicious herb crust

Serves

4 - 6

Prep Time

15 mins

Cook Time

2 hrs 30 mins

Glen File is currently head chef at Josh Emett’s Auckland restaurant Onslow. Glen has a wealth of experience overseas and at top restaurants across New Zealand, and won accolades for his work as former head chef of top rated restaurant Baduzzi. His food style is regarded as relaxed sophisticated, putting a modern twist with emphasis on top ingredients and great flavours. Glen shares his recipe for slow cooked lamb in the Dual Handled 30cm Pan - great for the stovetop and oven.

"My favourite piece of Lodge Cast Iron would be my Lodge BBQ. It’s a great size to have at home, simple and easy to use and holds the heat really well."

This recipe is courtesy of Lodge Cast Iron.

Lodge Cast Iron

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Ingredients

1.2 to 1.5kg Quality Mark lamb shoulder
bone in
3 large onions
peeled and cut into wedges
2 garlic heads
2 cups water
2 cups chicken stock
1 bunch chives
finely sliced
15g fresh rosemary
finely chopped
15g fresh thyme leaves
finely chopped
15g fresh mint
finely chopped
15g curly parsley
finely chopped
15g Italian parsley
picked
½ cup panko breadcrumbs
toasted
Dijon mustard
1 lemon
50g soft goats cheesei
olive oil
flaky salt

Method

Preheat oven to 160°C, fan on.

Place the onion wedges in the Lodge Cast Iron pan*, spread out to create a base for the lamb to sit on. Slice the bulbs of garlic in half and place in amongst the onions.

Place the lamb shoulder on top and season with a little olive oil and salt. Add 1 cup of water and 1 cup chicken stock to the pan (keeping the rest for later). Cover with baking paper and tin foil and place in the oven for between 1.5 to 2 hours. After 30min check the amount of liquid in the pan, you will need to add the reserved water and stock halfway through.

For the last 20min remove the baking paper and foil so the lamb skin can colour and crisp up (longer if required). Once the lamb is ready, remove from the oven to rest for 15-20 min, lightly covered.

For the crumb, add the chopped thyme, rosemary, chives and curly parsley to the toasted panko crumbs. Season with a little salt and lemon zest, reserve until needed.

To finish the lamb, remove baking paper and tin foil. Flash in a hot oven if required, then gently remove the lamb from the pan and place on a serving dish. Brush with a generous amount of Dijon mustard, sprinkle the herb crumb mixture over and garnish it with small pieces of the goats’ cheese and the picked mint and parsley leaves.

You can serve the onions on a side dish. Keep all the cooking liquid to make a sauce. Serve with your favourite potato dish or a really wet polenta and fresh greens.