Slow-Cooked Shoulder of Lamb with Late Summer Vegetables![]() ![]() ![]() |
IngredientsLamb
Late summer vegetables
|
Method |
Energy kJ (kcal) | 2963 (708) |
Protein (g) | 66 |
Fat (g) | 42.4 |
Saturated (g) | 10.8 |
Carbohydrate (g) | 10.4 |
Sugars (g) | 10.1 |
Sodium (mg) | 460 |
Iron (mg) | 4.7 |
Zinc (mg) | 13.0 |
Vitamin B12 (ug) | 5.7 |
Vitamin C (mg) | 101 |
Vitamin D (ug) | 0.13 |
Selenium (ug) | 12.3 |
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.