Slow Cooked Lamb Shoulder With Cherry Tomatoes & Lemon
Slow Cooked Lamb Shoulder With Cherry Tomatoes & Lemon
Ingredients
- 2 kg lamb shoulder bone-in
- 1/4 cup extra virgin olive oil
- 2 teaspoons sea salt flakes
- 2 teaspoons cracked black pepper
- 12 garlic cloves crushed
- 4 eschalots French shallots, peeled and roughly chopped
- 1/2 cup rosemary sprigs roughly a handful, plus extra to serve
- 1/2 cup thyme sprigs roughly a handful
- 250 ml chicken stock (or water)
- 1/2 cup white wine
- 200 g cherry tomatoes
- 1 lemon cut into wedges, plus extra to serve
- basil fresh, to serve
Instructions
- Preheat oven to 220C fan-forced (240C conventional)
- Place the lamb shoulder in a large cast-iron lidded pot and rub the olive oil all over it. Season well with sea salt and cracked black pepper. Place the pot in the oven with the lid off and cook for 45-60 minutes to caramelise and brown.
- Remove the lamb from the oven and turn the temperature down to 130C fan-forced (150C conventional). Tuck the garlic, eschalots and herbs into the pot, and pour the chicken stock (or water) and wine around the lamb. Place the lid on and cook for 5-6 hours.
- Remove the pot from the oven, add the cherry tomatoes and lemon wedges and return the pot to the oven, lid on, for 1-2 more hours, until the tomatoes and lemon have softened and the lamb meat pulls apart easily with a fork. Remove the rosemary and thyme sprigs.
- Serve the lamb on a large serving plate or straight from the pot, scatter with rosemary, lemon wedges and fresh basil leaves.
Notes
If you don’t have a big enough cast-iron pot, cook the lamb in a large, deep roasting dish. Tightly wrap the dish in foil to stop moisture from escaping.
If you prefer crisper skin on your lamb shoulder, remove the lid (or foil) from the lamb about 45 minutes before the finish time and turn the heat up to 220C fan-forced.
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