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Slow-Roasted Shoulder of Lamb – Good Weekend, July 23
Slow-Roasted Shoulder of Lamb
2 lamb shoulders on the bone (about 1.25kg – 1.5kg each)
½ tsp ground coriander
½ tsp ground fennel
½ tsp ground cinnamon
2 star anise, ground
¼ tsp ground cardamom
2 tsp sea salt
¼ tsp freshly ground white pepper
¼ cup olive oil, plus extra
The night before, trim the excess fat from the edges of the lamb shoulders. Mix the spices, sea salt, ¼ tsp white pepper and ¼ cup olive oil together, and rub over the lamb. Place the lamb in a container, loosely cover with plastic wrap then refrigerate overnight.
The next day, remove the lamb from the refrigerator 2 hours before cooking.
Preheat the oven to 130°C.
Place the lamb in a roasting dish large enough to fit both shoulders and drizzle with a little olive oil. Add ¼ cup water. Use 2 sheets of foil joined together to make a tent over the lamb, then cook for 2½ – 3 hours.
Reduce the oven temperature to 110°C and cook for a further 4 hours. When ready, the meat will be very well done and falling from the bone.
Allow the lamb to rest for 20 minutes, then shred the meat from the bone. Place on a platter or divide among plates and serve with lemon and freshly ground pepper.