Slow Roasted Boneless netted lamb shoulder, with prunes, almonds, and preserved lemons.
Recipe by Roz McIntosh
- 1 Greenlea Butcher Boneless Netted Lamb Shoulder
- salt and pepper
- olive oil
- 2 onions (finely diced)
- 4 garlic cloves (peeled and crushed)
- 1 red chilli (deseeded and thinly sliced)
- 3 cm slice ginger (peeled and grated)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 cinnamon stick
- 1 tbsp smoked paprika
- 1/4 cup tomato puree
- 200 g prunes, stoned
- 1 whole preserved lemon (skin only, sliced)
- 3 bay leaves (crushed)
- 1 1/2 cups Restore Beef Bone Broth
- handful of fresh mint and parsley (roughly chopped)
- 1/4 cup roasted almonds (roughly chopped)
Preheat the oven to 220 ºC. Rub the lamb with olive oil and season well with salt and pepper.
Place into the preheated oven and roast until browned – 25-30 minutes.
Meanwhile, place a large cast iron pot (with a lid) over medium heat. When hot, add 2 tbsp of olive oil, then onions. Once the onions begin to soften, add the garlic, chilli, and ginger. Cook for a few minutes, then add the cumin, coriander, cinnamon and paprika. Once spices become fragrant after a minute or two, add the tomato puree, prunes, lemon, bay leaves and bone broth – stir well and bring to a gentle simmer.
Once the lamb is nice and browned, remove it from the oven and nestle it into the pot with spices. Put on the lid and place it back into the oven. Lower the temperature to 150ºc and cook for 2 1/2 hours, until the lamb falls apart with a fork.
*Check the lamb from time to time, adding more water if need be.
Remove from the oven and allow the meat to rest for 15-20 minutes.
Serve with a sprinkle of chopped mint and a handful of roasted almonds.