Slow Roasted Lamb Shoulder with Almonds
Perfect roast for the guests
Serves
4 - 6
Prep Time
20 mins
Cook Time
3 hrs
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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ShareIngredients
1 Greenlea Boneless Netted Quality Mark lamb shoulder
salt and pepper
olive oil
2 onions
finely diced4 garlic cloves
peeled and crushed1 red chilli
deseeded and thinly sliced3cm slice fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick
1 Tbsp smoked paprika
¼ cup tomato puree
200g prunes
stoned1 preserved lemon
skin only, sliced3 bay leaves
crushed1½ Restore Beef Bone Broth
handful of fresh mint
and parsley, roughly chopped¼ cup roasted almond
roughly chopped
Method
Preheat the oven to 220 ºC. Rub the lamb with olive oil and season well with salt and pepper.
Place into the preheated oven and roast until browned - 25-30 minutes.
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.
Cook for a few minutes, then add the cumin, coriander, cinnamon and paprika.
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.
Once the lamb is nice and browned, remove it from the oven and nestle it into the pot with spices.
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.
Remove from the oven and allow the meat to rest for 15-20 minutes.
Serve with a sprinkle of chopped mint and a handful of roasted almonds.
