Slow cooked lamb shoulder is the juiciest, most incredible lamb and best of all it’s virtually foolproof with minimal effort. I’ve given it a lighter twist heading into the warmer weather with crunchy sugarsnap peas and gutsy oregano. Serve 6 hungry souls.
2.2kg whole shoulder of lamb
1 garlic bulb cut in half
2 large onions, cut into quarters
3 carrots, roughly chopped
1 litre chicken stock
Large bunch oregano, plus extra for serving
4 sprigs rosemary
Sea salt and pepper
2 tins tomatoes
1 cup sugarsnap peas, roughly chopped
1 cup parmesan, grated
Preheat the oven to 220 C.
Lay the garlic, onions, carrots, oregano and rosemary into the bottom of a high-sided roasting tray.
Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C and cook for around 5 hours – it’s done if you can pull the meat apart easily with two forks.
Cook pasta according to packet instructions.
When its’ done, remove the lamb from the roasting tray and shred all the meat. Drain most of the fat from the roasting pan and any stalks or skins from the herbs and garlic. Keep all the delicious sticky vegetables which would’ve disintegrated. Place tray back on the heat, stir through 2 tins of tomatoes, extra oregano, sugar snap peas, shredded lamb and parmesan.
Add pasta to the pan and serve with extra olive oil and parmesan.
Gretchen Lowe, Food Stylist Auckland