Food writer Libby Kimber this week brings you a slow-roasted lamb shoulder recipe to treat Dad this Father’s Day.
Images and text from The Ethical Omnivore by Laura Dalrymple and Grant Hilliard, photography by Alan Benson, Murdoch Books RRP $39.99.
- 2–2.2kg square-cut lamb shoulder on the bone
- 1 Tbsp olive oil
- 2 large brown onions, diced
- 3 garlic cloves, coarsely chopped
- 1 tsp sweet paprika
- Finely grated zest and juice of 2 lemons
- 1 Tbsp honey
- 800g tomatoes, harvested in season and frozen (or use tinned)
- 1 cinnamon stick
- 1 handful herbs from the garden (mint, rosemary, thyme, flat-leaf parsley, oregano)
- 1-1.5 litres (4-6 cups) chicken stock or water
- 500g dried risoni or orzo pasta
- 2 red chillies (optional), coarsely chopped
- Grilled haloumi, lemon wedges, crusty bread and a green salad, to serve
Preheat oven to 100°C. Season lamb shoulder with salt and freshly ground black pepper.
Heat olive oil in a large cast-iron saucepan over medium heat, add onion and garlic and cook gently, stirring occasionally, for 5 minutes until softened. Add paprika, lemon zest and honey, and stir to coat. Place seasoned lamb shoulder on top and add tomatoes, cinnamon, lemon juice, herbs and 500ml (2 cups) of stock or water. Bring to the boil.
Put lid on and pop it on the bottom shelf of the oven. Let it gently cook for an hour or so, allowing the lamb to release some juices and fat. Take saucepan out of the oven to check and add the rest of the stock or water, pop it back in and leave it for another 6 hours or so.
Half an hour before you’re planning to eat, take pan out, and add risoni or orzo and mix well. Return pan to the oven for another 25 minutes or until the pasta is cooked.
Serve with grilled haloumi dressed with a squeeze of lemon juice, fresh crusty bread and a crisp green salad.
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