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Slow-cooked lamb shoulder with pumpkin agrodolce and wilted spinach

Name: Slow-cooked lamb shoulder with pumpkin agrodolce and wilted spinach
Yield: 4
Ingredients: 1 tablespoon fennel seeds; 8.00 garlic cloves, crushed; 3 tablespoons olive oil; 1 large lamb shoulder (2-2.5 kg); 500g English spinach, stalks trimmed; 2 tablespoons olive oil; 1 teaspoon ground coriander; 1 dried chilli, crumbled; 2 red onions, sliced into thin rings; 6 thyme sprigs; 1/2 cup (85g) raisins; 1 teaspoon white wine vinegar; 2 teaspoons balsamic vinegar; 1 teaspoon brown sugar; 800g pumpkin, peeled, seeds removed; 1/3 cup (50g) pine nuts, toasted

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by delicious. team

delicious. team

Oct 03, 2015

This dish by Ben Van Beurten pairs succulent slow-cooked lamb with sweet-yet-earthy pumpkin agrodolce.

1 tablespoon fennel seeds
4 garlic cloves, crushed
3 tablespoons olive oil
1 large lamb shoulder (2-2.5 kg)
500g English spinach, stalks trimmed

Pumpkin agrodolce

2 tablespoons olive oil
1 teaspoon ground coriander
1 dried chilli, crumbled
2 red onions, sliced into thin rings
4 garlic cloves, crushed
6 thyme sprigs
1/2 cup (85g) raisins
1 teaspoon white wine vinegar
2 teaspoons balsamic vinegar
1 teaspoon brown sugar
800g pumpkin, peeled, seeds removed
1/3 cup (50g) pine nuts, toasted

Method

1.

Place fennel seeds, garlic and 1 teaspoon sea salt in a mortar and pestle. Crush to a paste and stir in 2 tablespoons oil. Slash lamb skin in a criss cross pattern with a sharp knife. Coat lamb in fennel mixture, then place in a dish, cover and refrigerate overnight.
2.

Preheat oven to 160°C. Place lamb and any marinade in a roasting pan. Roast for 2 1/2-3 hours until the lamb is fork-tender. 1 hour before the end of the cooking time, begin preparing the pumpkin agrodolce.
3.

For agrodolce, combine all ingredients, except pumpkin and pine nuts, in a large bowl. Add pumpkin and toss to coat well. Spread on a large baking tray. Season with salt and pepper. Roast for 50-60 minutes, turning from time to time, until tender. Remove from oven, cover with foil and rest for 20 minutes, then toss with pine nuts.
4.

Meanwhile, rinse spinach, then shake off excess water. Heat a large frypan on medium-high heat. Add remaining 1 tablespoon oil and when hot, add the spinach and cook, stirring, for 2-3 minutes until just wilted.
5.

Season well with salt and pepper, then serve with the lamb and pumpkin.