Inspired by the recipe by Andrew MConnell in his Cumulus Inc recipe book, this is by far the best lamb shoulder recipe that perfectly pairs with our Grampians Shiraz.
This has been my favourite for years and once tasted, one is hooked forever
The Shoulder is a hard working joint of the Lamb with wonderful muscular fat and cartilage. When the joint slowly bakes it slowly bastes the meat, leaving a fabulous crust of caramelised goodness.
Serves 6
NGREDIENTS
1 x 2.5kg Lamb shoulder
2 Cloves of Garlic, peeled and crushed
Finely grated zest of 2 lemons
2 Tablespoons of Finely chopped Oregano
3 Tablespoons of Olive Oil, 2 tablespoons of Salt
Lemon Wedges and salt to serve
METHOD
In a bowl combine the Lemon Zest, Garlic, Oregano, Oil and salt
Take a heavy, deep roasting tin large enough to comfortably fit the joint in. Rub marinade all over the joint and cover with cling wrap and leave to marinade for a couple of hours in the fridge or better still overnight.
Pre-heat Oven to 150C. Remove Cling Wrap and add 250ml of Water to roasting tin.
Cover the tin lightly with foil and cook for 2 hours. Turn Temperature down to 110C and cook further for 6 hours.. Checking every so often adding more water if tin is dry.. Remove Foil for the last hour to crisp skin.
Marinade Onion
2 Red Onions, Thinly sliced, dash of salt. Juice of half lemon, 2 Tablspns of Olive Oil.
Pinch of Sumac, 1 Tablespoon of Parsley to serve
Whilst the Shoulder is roasting make Onion marinade,
Place the onion in a small bowl and break up slices. Add the salt and and allow to weep for 1 hour then drain in a colander. Add the Lemon Juice, Olive Oil, sumac and Parsley and mix well.
The meat will break up when it is fork tender, falling off the bone! Place on a serving platter and Shred the meat from the bone at the table. Pan juices should be served from a jug, skimming off fat first! Serve with Lemon wedges and Marinated Onion to one side.
Grampians Shiraz is the best fit here, Reserve or the Black Label .
You won't be disappointed.