Slow-braised Lamb Shoulder
SERVES 6-8 | 20 MINS PREP | 4 HRS COOK TIME
INGREDIENTS
2kg lamb shoulder on the bone
12 garlic cloves
8 sprigs fresh rosemary, broken into 3cm pieces
1 large onion, cut into 6 wedges
2 bay leaves
1½ tsp dried oregano
1 cup chicken stock
½ cup white wine
¼ cup lemon juice plus extra to finish
3 Tbsp olive oil
2 Tbsp honey, runny
2 tsp paprika
2 tsp salt
1 tsp black pepper
75g feta
¼ cup chopped fresh parsley
METHOD
Preheat oven to 220°C fan-forced/240°C standard.
Use a small knife to make deep incisions all over the lamb. Cut 3-4 garlic cloves into slivers. Stuff the garlic slivers and the pieces of rosemary into the incisions.
Place the onion, bay leaves, oregano, remaining garlic cloves and remaining rosemary into the base of a large roasting pan. Set the lamb on top, and pour around the chicken stock, wine and lemon juice.
Drizzle the lamb with the honey and 2 Tbsp of the oil, and sprinkle over the paprika, salt and pepper. Rub all over to coat the lamb. Cover with a tight-fitting lid, or a double layer of tin foil. Place in the oven and reduce the temperature to 160°C fan-forced/180°C standard. Cook for 3 hours.
Remove the lamb from the oven and increase the temperature to 220°C fan-forced/240°C standard. Remove the lid or foil and add a little water if needed to so the lamb is sitting in about 3cm of liquid. Crumble the feta over the top of the lamb. Drizzle with the remaining 1 Tbsp oil. Place the lamb back in the oven, uncovered, for a further 20 minutes until the skin is nicely browned. Check for doneness - you should be able to shred the meat with forks. If not, you can place back in the oven at 160°C fan-forced/180°C standard until done.
Remove from the oven and cover loosely with foil. Let the lamb rest for 30 minutes.
If necessary, reheat when ready to eat, and finish with the parsley and a little lemon juice. Serve with your favourite sides.
RECIPE & IMAGE THANKS TO RECIPES.CO.NZ
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