sharing recipes from one generation to the next
All Australian lamb is free range. It is sweet and succulent having fed on grass or salt bush. Braised, roasted, grilled and barbequed, as curries, souvlakis, soup and pies, lamb is a big favourite in our house.
Cooler weather is the catalyst for a slow roast of lamb shoulder, an opportunity to warm the kitchen and fill the house with the aroma of a much anticipated dinner. I wish I could include in this post just a hit of the delicious smell of the slow roasting lamb coming from my kitchen yesterday. Dinnertime couldn’t come quickly enough for me.
I studded my lamb with rosemary and garlic before baking it, then I dressed the cooked meat generously with an oil free mix of lemon juice and zest, pitted green olives and currants. The bitterness of grilled radicchio, the acidity of the lemon and the sweet and salty combination of the dressing ingredients balanced the richness of the unctuous slow roasted lamb to perfection.
Because it’s a fatty cut slow roasting a whole lamb shoulder has a few traps, I’ve fallen into them all. Here are my tips for success.
To serve 4
A full lamb shoulder bone in
2 large sprigs of rosemary
2 cloves of garlic
Remove the lamb shoulder from the fridge an hour before you intend to begin cooking.
Use a pointed paring knife to make small slits about 3cm apart over the upper surface of the lamb. Poke a small sprig of rosemary and a sliver of garlic into each slit.
Preheat the oven to 150C, bottom element only, not fan forced if possible.
Put the lamb on a wire rack in a covered roasting pan. Add 1 cup of water to the pan.
Roast the lamb for 2 1/2 hours at 150C, then reduce the heat to 120C and continue roasting for a further 3 1/2 hours. The house will fill with the most delicious aroma!
Remove the lamb from the oven, then pull it apart into large chunks. Discard all the bones, fat and connective tissue. Set the meat aside on a paper towel lined tray in a warm place.
1/2 cup pitted green Sicilian olives
2 tablespoons currants
Zest of 2 lemons cut into fine julienne
Lemon juice, 3 tablespoons
2 tablespoons of honey or maple syrup
1 teaspoon sea salt flakes
Generous grinding of fresh black pepper
Combine the lemon juice, honey and salt and pepper.
Arrange the lamb on a serving platter scatter over the olives, lemon zest and currants, then sprinkle the dressing over the meat.
Serve with grilled radicchio.