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Slow-cooked lamb shoulder with roast vegetables


You'll need

1.5 kg lamb shoulder 1 glass red wine 500 ml chicken stock 1 punnet mini-truss tomatoes   Roast vegetables 1 head garlic, halved 2 red onions, quartered 4 potatoes, peeled and quartered 4 zucchini, chopped 1 eggplant, roughly chopped Some fresh thyme sprigs 2 lemons, juice only

Method

  • 01
  • Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
  • 02
  • For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.

Wine to try
2007 Tar and Roses Tempranillo, Heathcote, A$24
Shoulder of lamb is one of the sweetest meats – none sweeter than the slow-cooked milk-fed lamb, a specialty of the elevated plateau region of northern Spain. Naturally, the Spanish drink a local red with their shoulder of lamb – and tempranillo is the predominate variety of the area – be it a traditional Rioja or famed Ribera del Duero. Tempranillo is a new arrival to Australian shores, but has quickly found a comfy niche with several of our winemakers championing the variety. Don Lewis is one, perhaps best known as the long-standing winemaker at the Mitchelton winery in Victoria. Few realise that he skives off to Spain to make wine in Australia’s off-season. His Tar & Roses Tempranillo carries the classic hallmarks of the variety – dark fruit, licorice and a hint of spice. These flavours combine beautifully with the shoulder and the caramelised flavours of the roasted vegetables. Unlike a more typical Australian red, tempranillo is mid-weight yet intensely flavoured, its fruitiness tempered by a slash of bright acidity, the perfect foil to the sweetness of the dish.

This recipe appeared in the April/May 2009 issue of Gourmet Traveller WINE.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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