Entertaining

Lamb shoulder with charred herb salsa

Name: Lamb shoulder with charred herb salsa
Yield: 4
Ingredients: 1 x 3kg lamb shoulder (bone in); 1/4 cup (60ml) extra virgin olive oil; 1 onion, chopped; 6 garlic cloves, chopped; 2 long red chillies, seeds removed, chopped; 2 tbs tomato paste; 2 celery stalks, chopped; 1/2 bunch rosemary, leaves picked, chopped; 1/2 bunch thyme, leaves picked, chopped; 8 cups (2L) vegetable stock; 150ml red wine; 1 bunch flat-leaf parsley; 1 bunch coriander, roots washed; 1/2 bunch long green shallots, trimmed; Finely grated zest and juice of 2 lemons; 1 tbs Dijon mustard; 1/2 long red chilli, seeds removed, finely chopped; 1/2 cup (125ml) extra virgin olive oil; 1/2 red onion, finely chopped

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 05, 2018

Lamb shoulder is the best style of meat for entertaining. Jazz it up with this herby salsa to enhance its natural flavours.

1 x 3kg lamb shoulder (bone in)
1/4 cup (60ml) extra virgin olive oil
1 onion, chopped
6 garlic cloves, chopped
2 long red chillies, seeds removed, chopped
2 tbs tomato paste
2 celery stalks, chopped
1/2 bunch rosemary, leaves picked, chopped
1/2 bunch thyme, leaves picked, chopped
8 cups (2L) vegetable stock
150ml red wine

Charred herb salsa

1 bunch flat-leaf parsley
1 bunch coriander, roots washed
1/2 bunch long green shallots, trimmed
Finely grated zest and juice of 2 lemons
1 tbs Dijon mustard
1/2 long red chilli, seeds removed, finely chopped
1/2 cup (125ml) extra virgin olive oil
1/2 red onion, finely chopped

Method

1.

Preheat the oven to 100°C.
2.

Heat a large frypan over high heat. Rub lamb with 2 tbs oil and a pinch each salt flakes and freshly ground black pepper. Transfer to pan and cook for 3 minutes each side or until browned, then transfer to a roasting pan
3.

Heat remaining 1 tbs oil in the frypan over high heat. Add onion, garlic and chilli, and cook, stirring occasionally, for 5 minutes or until soft and slightly caramelised. Add half the tomato paste and cook, stirring constantly, for 3 minutes to cook the paste. Add celery, rosemary and thyme, and cook, stirring regularly, for 2 minutes or until celery is heated through. Add half the stock, stirring until well combined, then pour onion mixture over lamb. Add remaining 4 cups (1L) stock to roasting pan, cover with foil, transfer to oven and roast for 8 hours or until lamb is very tender.
4.

Transfer cooked lamb to a plate and strain cooking liquid through a fine sieve into a heatproof bowl, reserving 4 cups (1L) cooking liquid. Discard remaining liquid.
5.

Increase oven to 220°C.
6.

To make a glaze, heat wine and remaining 1 tbs tomato paste in a medium saucepan over high heat. Bring to the boil, reduce to a simmer and cook, stirring occasionally, for 2-3 minutes or until reduced slightly. Add reserved cooking liquid, bring to the boil and cook, stirring occasionally, for 25-30 minutes or until thickened slightly.
7.

Meanwhile, for the charred herb salsa, heat a barbecue or chargrill pan to high heat. Grill the parsley, coriander and shallot, turning regularly, for 5 minutes or until leaves are charred. Transfer to a chopping board and finely chop. Transfer grilled herbs, remaining ingredients and a pinch each salt flakes and freshly ground black pepper to a bowl, toss to combine and stand for 20 minutes for flavour to develop.
8.

Return lamb to roasting pan, transfer to oven and roast, brushing with glaze every 5 minutes, for 30 minutes or until darkened. Serve lamb drizzled with remaining glaze, topped with some charred herb salsa and with remaining salsa alongside.