2017-08-21
Slow-Cooked Shoulder of Lamb with Late Summer Vegetables
larger imageMove mouse over the image to magnify

Slow-Cooked Shoulder of Lamb with Late Summer Vegetables

(0 rating - rate this recipe)
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 2 hours 30 mins - 3 hours Cook: 2 hours 30 mins - 3 hours
Serves 6 Serves 6
email
Comment print

Ingredients

Lamb

  • 1.8kg Quality Mark boned shoulder of lamb, shank intact
  • 4 sprigs rosemary, leaves finely chopped
  • 2 tablespoons roughly chopped oregano or sweet marjoram leaves
  • 3 tablespoons olive oil
  • 1/2  cup white wine or white wine vinegar

Late summer vegetables

  • 3 tablespoons olive oil
  • 1 eggplant, diced
  • 1 red onion, finely sliced
  • 2 cloves garlic, crushed
  • 2 sticks celery, strings removed with a vegetable peeler and diced
  • 1 red and 1 yellow capsicum, cored, seeds removed 
  • and diced
  • 1/4 cup red wine vinegar
  • pinch sugar
  • 6 ripe tomatoes, skinned, cored and roughly chopped
  • 1 tablespoon pitted olives
  • 1 tablespoon capers, drained
  • a few extra sprigs of oregano or sweet marjoram

Method

 
 
Preheat the oven to 160°C.
 

Lamb

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 1/2 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 2 1/2 - 3 hours, or until the meat is very tender. Remove lamb from the oven (see tips). Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.
 

Late summer 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. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 462g
Energy kJ (kcal) 2203 (526)
Protein (g) 39.7
Fat (g) 31.3
Saturated (g) 16.3
Carbohydrate (g) 20.9
Sugars (g) 7.9
Sodium (mg) 546
Iron (mg) 3.7
Zinc (mg) 6.9
Vitamin B12 (ug) 3.0
Vitamin D (ug) 0.85
Selenium (ug) 14.1

 
  • If the lamb needs browning – place on a grill tray and place under a very hot grill for 2-3 minutes.
  • We think meal time is best enjoyed with others. Serve on a large platter and let everyone take as much as they want. 

You may also like these recipes...

Ragout on Pappardelle
Serves: 4
Prep: 20 mins
Cook: 2 hours 30 mins
Suitable Cuts: Beef chuck steak, Beef cross-cut blade steak
Lamb Shoulder with Zesty Orzo Salad
Serves: 6
Prep: 10 mins
Cook: 3 hours
Suitable Cuts: Lamb shoulder, Lamb leg - cavery
Bobotie
Serves: 4-5
Prep: 20 mins
Cook: 30 mins
Suitable Cuts: Beef or Lamb Mince
Beef and Mushroom Pie
Serves: 4-6
Prep: 10 mins
Cook: 2 hours 30 mins
Suitable Cuts: Chuck, Gravy Beef, Shin

Comments & Reviews

 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
facebook twitterpinterestinstagram