Slow-cooked shoulder of lamb with late summer vegetables
The best slow cooked lamb shoulder
Serves
6 - 8
Prep Time
30 mins
Cook Time
2 hrs 30 mins
This delicious slow-cooked lamb requires some preparation up front, but the beauty of it is, once it's prepped you can sit back and relax as the oven does all the work.
This delicious slow-cooked lamb requires some preparation up front, but the beauty of it is, once it's prepped you can sit back and relax as the oven does all the work.
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ShareIngredients
1.8kg Quality Mark lamb shoulderi
4 sprigs fresh rosemary
finely chopped2 Tbsp fresh oregano leaves
3 Tbsp olive oil
1/2 cup white winei
3 Tbsp olive oil
1 eggplant
diced1 red onion
finely sliced2 garlic cloves
crushed2 celery stalks
diced1 red capsicum
diced1 yellow capsicum
diced1/4 cup red wine vinegar
A pinch of white sugar
6 tomatoes
roughly chopped1 Tbsp olives
1 Tbsp capers
a few sprigs of parsley
A few extra sprigs of oregano
Method
Preheat the oven to 160°C.
Lay lamb flesh-side-up on a chopping board.
Spread over the herbs and season with salt and freshly ground black pepper.
Drizzle over the olive oil.
Tie with kitchen string to secure.
Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar.
Pour 1/2 cup water around the lamb.
Cover dish with its lid or make a baking paper and foil lid.
Place in the oven and cook the lamb for 2 1/2 - 3 hours, or until the meat is very tender.
Remove lamb from the oven.
Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.
Pour the oil into a wide heavy-based saucepan and place over medium heat.
Add the eggplant and cook until soft and golden, then add the onion and cook for a further 5 minutes.
Add the garlic, celery and capsicum and cook for 5 minutes.
Pour in the red wine vinegar and allow to bubble up.
Add a pinch of sugar and the tomatoes.
Cook for a further 5 minutes before stirring in the olives, capers and parsley.
Season with salt and freshly ground black pepper.
Slice the lamb and place on a warmed platter with the vegetables. Drizzle over hot meat juices. Finish dish with extra sprigs of oregano or sweet marjoram.
Nutrition Information per Serving (439g)
This recipe is a good source of iron and Vitamin C, together they enhance iron absorption from the whole meal. This nutritional analysis is based on 8 serves.
