Slow Cooked Lamb w Minty Salsa
Slow Cook
Slow Cook
Serves 6
Ingredients
For the Lamb:
1.8 kg (3.5 lb) lamb shoulder, bone-in
2 tbsp olive oil
2 tsp salt
2 tablespoons of brown sugar
1 tsp black pepper
2 onion, quartered
2 head of garlic, cut in half horizontally
4 sprigs rosemary
4 sprigs oregano
2 cup vegetable stock
For the Mint Sauce:
1 bunch fresh mint leaves, finely chopped
3 tbsp sugar
6 tbsp boiling water
4 tbsp white wine vinegar
Pinch of salt
Additional Ingredients:
2 cups of Cherry tomatoes for roasting
2 pieces of Pita bread
Olive oil for tossing pita and roasting tomatoes
Fresh herbs for garnish
Method
Preheat your oven to 160°C (320°F) with fan. Rub the lamb shoulder with olive oil, sugar, salt, and pepper. Place the quartered onions, halved garlic heads, oregano, and rosemary sprigs in a roasting pan. Sit the lamb on top and pour stock around it. Cover the pan tightly with a lid or foil and slow roast for 3 hours.
Dissolve the sugar in boiling water in a small bowl. Add the finely chopped mint leaves and white wine vinegar. Season with a pinch of salt and stir well. Let the sauce infuse while the lamb finishes cooking.
Remove the cover, ensuring there's still liquid in the pan (add 3/4 cup of water if needed). Increase oven temperature to 220°C (425°F) and roast uncovered for 20-30 minutes for a crisp exterior.
Remove the Lamb from the oven, cover loosely with foil, and let it rest for at least 20 minutes. Keep the oven on.
While the lamb is resting, place the cherry tomatoes on a baking tray and toss with olive oil, roast at 220°C (425°F) for 20 minutes or until browned and burst, slide the pita bread in for the last 8 minutes also drizzled in a little olive oil, this is ready when golden brown all over. Once the pita has cooled down, crunch it up into smaller bite size pieces.
Shred the rested lamb, it should fall apart when you touch it and arrange it on a platter. Serve with the roasted cherry tomatoes, crispy pita, and a generous drizzle of the fresh mint sauce. Garnish with additional fresh herbs.
Notes
This is a lovely celebratory dish, a true centrepiece dish that is great for feeding and wowing a crowd. I love making this dish during Christmas time as the red pomegranates and green salsa really turn on the Christmas cham. Don't be put off by the long cooking time; it's hands off once the meat is in the oven. Not all elements are mandatory in this recipe; if you don't feel like making the roast cherry tomatoes or pita, don't; the dish will still be delicious.