Butterflied Shoulder of Lamb with Preserved Lemon Pickle
We are thrilled to bits to be working alongside Julie Biuso from Shared Kitchen. Julie has developed some recipes for us that sent our tastebuds into a spin, and here she has worked her magic with our butterflied shoulder.
Ingredients
- 700-800g piece Leelands butterflied shoulder of lamb
- 1 tsp coarsely ground coriander seeds
- 1 tsp ground cumin
- 1 Tbsp olive oil
- 1 large onion, peeled and quartered
- 3 large carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 1 cup red wine
- Bunch each of thyme and rosemary and 2 bay leaves
Preserved Lemon Pickle
- 1 preserved lemon
- ½ cup chopped mint leaves
- 2 Tbsp chopped parsley
- 1 clove garlic, peeled and crushed
- 1 Tbsp extra virgin olive oil
Method
1 Pat meat dry with paper towels – trim if necessary – lay meat flat fat side down and season with salt, pepper, coriander and cumin. Fold meat into shape and tie with string.
2 Heat oil over a high heat in a medium cast iron casserole, or similar. Add vegetables, lower heat and brown (don’t char), turning often. Transfer to a plate. Increase heat to high. Drop in lamb fat side down and brown. Turn lamb over, add wine and reduce by half. Season lamb with salt and strew with herbs. Tuck vegetables in around the sides. Cover with a lid.
3 Cook for 1½ hours in oven preheated to 160°C. Baste with juices. Add ¼-½ cup water if juices are thick. Cover casserole and cook for 1 hour more, until very tender.
4 Remove crown of herbs and discard. Transfer lamb and vegetables to a heated platter and slice or gently pull apart with a knife and fork. Spoon over juices and serve with Preserved Lemon Pickle.
Preserved Lemon Pickle
Discard flesh from preserved lemon. Rinse rind under running water, pat dry with paper towels and chop finely. Mix chopped rind in a small bowl with mint, parsley, garlic and extra virgin olive oil.