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