Slow Roasted Lamb Shoulder with Almonds
Perfect roast for the guests
4 - 6
Serves
20 mins
Prep Time
3 hrs
Cook Time
Recipe author
Greenlea Butcher Shop
This sophisticated roast lamb dish is packed with intricate flavours. It's as unique as it is delicious, sure to wow a crowd.
This recipe is courtesy of Greenlea Butcher Shop.
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Ingredients
roast lamb
1 Greenlea Boneless Netted Quality Mark lamb shoulder
salt and pepper
olive oil
2 onions
finely diced
4 garlic cloves
peeled and crushed
1 red chilli
deseeded and thinly sliced
3cm slice fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick
1 Tbsp smoked paprika
¼ cup tomato puree
200g prunes
stoned
1 preserved lemon
skin only, sliced
3 bay leaves
crushed
1½ Restore Beef Bone Broth
handful of fresh mint
and parsley, roughly chopped
¼ cup roasted almond
roughly chopped
Method
for the roast
1
Preheat the oven to 220 ºC. Rub the lamb with olive oil and season well with salt and pepper.
2
Place into the preheated oven and roast until browned - 25-30 minutes.
3
Meanwhile, place a large cast iron pot (with a lid) over medium heat. When hot, add 2 Tbsp of olive oil, then onions. Once the onions begin to soften, add the garlic, chilli, and ginger.
4
Cook for a few minutes, then add the cumin, coriander, cinnamon and paprika.
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5
Once spices become fragrant after a minute or two, add the tomato puree, prunes, lemon, bay leaves and bone broth - stir well and bring to a gentle simmer.
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6
Once the lamb is nice and browned, remove it from the oven and nestle it into the pot with spices.
7
Put on the lid and place it back into the oven. Lower the temperature to 150ºC and cook for 2 ½ hours, until the lamb falls apart with a fork. *Check the lamb from time to time, adding more water if need be.
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8
Remove from the oven and allow the meat to rest for 15-20 minutes.
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9
Serve with a sprinkle of chopped mint and a handful of roasted almonds.
