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Slow-roasted lamb shoulder with pumpkin, carrots, cumin yoghurt and mint salsa


"I'd love to have the recipe for the lamb shoulder at Chiswick. It's a true crowd-pleaser."
Ayesha Maya, Wollongong, NSW

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To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

1 lamb shoulder (about 1.3kg), bone in, trimmed 4 garlic cloves, bruised 2 sprigs rosemary 1 3/4 litres chicken stock 2 tbsp vegetable oil 1 kg butternut pumpkin, seeded, cut into wedges 400 gm baby carrots, peeled and trimmed ½ cup (loosely packed) mint   Lamb brine 400 gm salt 260 gm caster sugar 3/4 tsp black peppercorns, cracked 6 juniper berries 4 cloves   Cumin yoghurt 200 gm Greek-style yoghurt 1 tsp cumin seeds, toasted and finely ground   Mint salsa 1 garlic clove, coarsely chopped 1 cup (loosely packed) flat-leaf parsley 2 cups (loosely packed) mint 200 ml grapeseed oil 30 ml chardonnay vinegar

Method

  • 01
  • For lamb brine, bring ingredients and 2.6 litres water to the boil in a large saucepan, stirring to dissolve salt and sugar. Set aside to cool briefly and then refrigerate until chilled. Place lamb in a large container; it should fit snugly. Pour brine over lamb so it is completely submerged, cover with plastic wrap and refrigerate for 3 hours to allow flavours to develop.
  • 02
  • Preheat oven to 120C. Remove lamb from brine and pat it dry with paper towels. Place lamb in a roasting pan with 2 garlic cloves, a sprig of the rosemary, and chicken stock, cover with foil and roast until meat falls from the bone (6-7 hours). Remove from oven and set aside.
  • 03
  • Increase oven to 180C. Heat oil in an ovenproof frying pan over medium-high heat, add pumpkin, carrots and remaining garlic and rosemary, season and roast, turning occasionally, until vegetables are tender. Return lamb, uncovered, to oven at the same time and continue roasting until it forms a golden crust (35-45 minutes).
  • 04
  • For cumin yoghurt, whisk ingredients in a bowl, season to taste and refrigerate until required.
  • 05
  • For mint salsa, blend garlic, parsley, mint and oil in a food processor until smooth (5-7 minutes), place in a bowl, add vinegar and season to taste.
  • 06
  • Discard remaining stock and serve lamb with pumpkin and carrots, drizzled with mint salsa, with cumin yoghurt to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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