Spice-honey lamb shoulder with jewelled rice
A tender lamb shoulder with an easy and fragrant rice pilaf
8 - 10
Serves
15 mins
Prep Time
8 hrs
Cook Time
Recipe author
Lazy Sunday Club
This lamb shoulder is lightly spiced with baharat - a Middle Eastern spice mix that consists of allspice, coriander, black pepper, cinnamon, cloves, cumin and nutmeg. Warming and subtle, it's a delicious mix to have in your pantry.
Recipe is courtesy of Lazy Sunday Club
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Ingredients
Lamb shoulder
2.2kg Quality Mark lamb shoulder
excess fat trimmed
2 Tbsp vegetable oil
2 large onions
cut into wedges
300ml chicken stock
3 tsp baharat spice mix
4 garlic cloves
¼ cup honey
salt and pepper
to season
3 tsp red wine vinegar
to taste
Jewelled rice pilaf
1 ½ cups Basmati rice
30g butter
1 large onion
2 garlic cloves
finely chopped
1 bay leaf
fresh
1 tsp ground turmeric
2 ¼ cups chicken stock
⅓ cup dried cranberries
⅓ cup currants
2 tsp lemon zest
½ cup blanched almonds
toasted
Method
Lamb shoulder
Jewelled rice
1
Use a sharp knife to score 2.5cm diamonds into the top side of the shoulder.
2
Heat the oil in a large, heavy-based frypan over medium-high heat, then cook the shoulder, scored side down, for 7-8 minutes or until well browned.
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3
Turn, then cook for another 5 minutes to seal the other side.
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4
Alternatively, if your slow-cooker has a hob-proof cooking insert, use that to sear.
5
Scatter the onion over the base of the slow cooker insert and pour in the stock.
6
Place the shoulder on top, scored side up, then rub over the baharat and garlic.
7
Season well with the salt and pepper, then drizzle over the honey. Cover, then cook the lamb for 8 hours on low, or 6 hours on medium.
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8
Carefully remove the lamb from the cooker and strain off the cooking liquid into a jug.
9
Discard the onion. Return the lamb to the cooker, then cover and keep warm.
10
Allow the fat to rise to the top of the cooking liquid, then skim it off and discard it.
11
Pour the liquid into a saucepan, add the vinegar, then bring to the boil over medium-high heat. Cook for about 6 minutes or until it has reduced and thickened a little.
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Nutrition Information per Serving (434g)
This nutrition analysis is based on 10 serves.
Energy
2727kJ (652 kcal)
Protein
49.4g
Total Fat
29.9g
Saturated Fat
8.8g
Carbs
44.3g
Dietary Fibre
3.7g
Sodium
420mg
Iron
3.7mg
Zinc
8.8mg
Vitamin B12
3.8µg
