Lamb Entertaining

Slow-cooked lamb shoulder with mojo verde

Name: Slow-cooked lamb shoulder with mojo verde recipe
Yield: 4
Ingredients: 1.2kg lamb shoulder, bone in; 3 tsp ground cumin; 1 tsp dried oregano; 4 thyme sprigs, leaves picked; 2 tbs extra virgin olive oil; 1/2 cup (125ml) white wine; 1 bunch coriander; 1/2 bunch fresh oregano, leaves picked; 4 garlic cloves, roughly chopped; 1 tsp ground cumin; Juice of 1 lemon; 1/3 cup (80ml) extra virgin olive oil

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by Phoebe Wood

Aug 01, 2020

Mojo verde adds a herby twist to this perfect slow-cooked lamb shoulder.

1.2kg lamb shoulder, bone in
3 tsp ground cumin
1 tsp dried oregano
4 thyme sprigs, leaves picked
2 tbs extra virgin olive oil
1/2 cup (125ml) white wine

Mojo verde

1 bunch coriander
1/2 bunch fresh oregano, leaves picked
4 garlic cloves, roughly chopped
1 tsp ground cumin
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil

Method

1.

Place lamb in a non-reactive dish and coat in the cumin, dried oregano, thyme leaves and olive oil. Chill overnight if time permits, or marinate at room temperature for 2 hours.
2.

Preheat oven to 150°C. Place the lamb in a roasting pan and season with salt flakes. Add white wine and cover with foil. Slow-cook the lamb for 5 hours or until very tender and meat is falling off the bone.
3.

Meanwhile, for the mojo verde, wash the coriander well (roots and leaves) and roughly chop. Place in a small food processor or blender with oregano leaves, garlic, cumin, lemon juice and olive oil with 1 tsp of salt flakes. Whiz until finely chopped and combined. Season to taste. Drizzle over the lamb to serve.