2017-08-21
Slow-Cooked Shoulder of Lamb with Late Summer Vegetables
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Slow-Cooked Shoulder of Lamb with Late Summer Vegetables

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<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
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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. 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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