- 200 gm plain flour, sieved (1 1/3 cups)
- 1 tbsp olive oil
- 1 boned lamb shoulder (about 1.5kg)
- 3 garlic cloves
- 3 golden shallots
- 2-3 rosemary sprigs
- 3 fresh bay leaves
- 300 ml cider
- 100 gm butter, coarsely chopped
- 1Preheat oven to 160C. Combine flour and enough water to make a smooth and pliable dough.
- 2Heat the oil in a large flameproof casserole. Add lamb shoulder and brown on all sides over high heat until well caramelised. Add the garlic, shallot, rosemary and bay leaves. Deglaze casserole with the cider. Add the butter and mix to combine. Season to taste.
- 3Surround the lamb with straw. Cover the casserole and seal the rim of the lid with dough so it is airtight. Bake in the oven for 1 hour 30 minutes.
- 4Remove the roast from the oven and transfer the lamb to a serving plate. Strain the cooking juices through a sieve (discard solids) and pour over the shoulder.
Note Chemical-free straw is available from pet and rural supply shops. This recipe is from the July 2010 issue of Australian Gourmet Traveller. Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud's recipes have been reproduced with minor Gourmet Traveller style changes.
Drink Suggestion: Same farmhouse cider used in the recipe. Drink suggestion by Max Allen