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Slow-cooked lamb with caramelised shallot mash

Name: Slow-cooked lamb with caramelised shallot mash recipe
Yield: 8
Ingredients: 2 x 1.3kg boneless lamb shoulders; 110g jar capers in vinegar; 1/2 cup (125ml) white wine; 1 tsp fennel seeds; 1 tsp dried oregano; 2/3 cup (160ml) extra virgin olive oil; 2 cups frozen peas, blanched and refreshed; 1 bunch mint, leaves picked, torn; 2 tbs white wine vinegar; 1.5kg floury potatoes, peeled, chopped; 100g unsalted butter; 2 tbs extra virgin olive oil; 1 bunch long green shallots, thinly sliced; 150ml milk

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by Phoebe Wood

Dec 04, 2020

Nothing quite goes with a slow-cooked lamb shoulder as a beautiful flavoursome mash. Begin this recipe at least 5 hours ahead.

2 x 1.3kg boneless lamb shoulders
110g jar capers in vinegar
1/2 cup (125ml) white wine
1 tsp fennel seeds
1 tsp dried oregano
2/3 cup (160ml) extra virgin olive oil
2 cups frozen peas, blanched and refreshed
1 bunch mint, leaves picked, torn
2 tbs white wine vinegar

Caramelised shallot mash

1.5kg floury potatoes, peeled, chopped
100g unsalted butter
2 tbs extra virgin olive oil
1 bunch long green shallots, thinly sliced
150ml milk

Method

1.

Preheat oven to 150°C.
2.

Place lamb in a large baking tray and scatter with capers and the caper vinegar, wine, fennel seeds, oregano and 100ml olive oil. Season with salt. Roast for 4 hours 30 minutes or until meat is incredibly tender and falling apart. Remove from oven and set aside to rest, loosely covered with foil, to keep warm.
3.

Meanwhile, for the mash, place potato in a large saucepan and cover with cold salted water. Place over high heat and bring to the boil. Cook for 25 minutes or until very tender. Mash or pass through a ricer into a large bowl.
4.

While the potatoes are cooking, melt butter and oil together in a saucepan over low heat and add long green shallots and 1 tsp salt flakes. Cook, stirring, for 25 minutes or until very soft. Add the milk and bring to a simmer. Add the shallot mixture to the potatoes in 2 batches, beating until smooth and combined. Season to taste.
5.

Roughly crush peas and mint leaves in a bowl with vinegar and remaining 1/4 cup (60ml) olive oil and season. Place lamb on a serving platter and spoon over the peas. Serve the mash on the side.