Slow Cooked Lamb Shoulder

SERVES 6-8 | 30 MINS PREP | 2 HRS 30 MINS COOK TIME

INGREDIENTS

Lamb
1.8kg lamb shoulder
4 sprigs fresh rosemary, finely chopped
2 Tbsp fresh oregano leaves
3 Tbsp olive oil
½ cup white wine or white wine vinegar

Vegetables
3 Tbsp olive oil
1 eggplant, diced
1 red onion, finely sliced
2 garlic cloves, crushed
2 celery stalks, diced
1 red capsicum, diced
1 yellow capsicum, diced
¼ cup red wine vinegar
A pinch of white sugar
6 tomatoes, roughly chopped
1 Tbsp olives
1 Tbsp capers
A few sprigs of parsley
A few extra sprigs of oregano

METHOD

To Slow Cook Lamb

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 ½ 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 2½ - 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.

To Make Vegetables

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.

To Serve

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.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ

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