Middle Eastern Slow Cooked Lamb Shoulder

This is a beautiful winter entertaining dish. The preparation is effortless, and the result is succulent, flavoursome and absolutely delicious.

I’ve paired this recipe with the James Busby Cabernet Sauvignon from the Margaret River region. This beautiful wine can be purchased from your local Liquorland.

Ingredients

• 2kg lamb shoulder (bone in)
• 1 tablespoon sea salt flakes
• 1 tablespoon cracked black pepper
• 3 tablespoons extra virgin olive oil

Marinade

• 100g honey
• 4-5cm piece of ginger, finely chopped
• 6 cloves garlic, finely chopped
• 1 lemon, zest & juice
• 2 oranges, zest & juice
• 2 tablespoons ras el hanout (or dried Moroccan spice blend)
• 4 brown onions, quartered
• 2/3 cups dried cranberries
• 500ml chicken or vegetable stock

Fresh parsley or mint to serve.

Method

1. Preheat oven to 220 degrees Celsius. Add the lamb shoulder to a large, oven-safe casserole pot. Season lamb very well with salt, pepper and olive oil. Place in the oven for 35 minutes to caramelise and form a lovely, brown skin.
2. Meanwhile, for the marinade, mix all ingredients together in a bowl or jug. Set aside.
3. Remove the pot of lamb from the oven, turn the oven heat down to 140 degrees celcius.
4. To the pot, add the onions, dried cranberries and pour half the stock around the lamb to fill the base. Spoon the marinade on the brown skin of the lamb, be very generous with this. You can keep a bit of this to baste throughout the cooking.
5. Place the lid on the pot and cook in the oven for approx. 6 hours (depending on your oven). You can check every couple of hours and baste with more of the marinade but return the pot with the lid back on.
6. Place the lamb shoulder on a large serving platte, drizzle over some of the juices and top with some fresh parsley or mint.

*Depending on your oven, the lamb may require slightly longer. It is perfect when a fork pulls the meat away easily from the bone.

Serves 6