Lamb

Slow-cooked lamb shoulder with zucchini and feta salad

Name: Slow-cooked lamb shoulder with zucchini and feta salad
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Ingredients: 2kg lamb shoulder (bone in); 2 tbs olive oil; 1 each onion, carrot and celery stalk, chopped; 3 garlic cloves, bruised; 1L (4 cups) chicken stock; 3 garlic cloves, crushed; 1/2 bunch thyme, leaves picked, chopped; 1/2 bunch coriander, leaves picked, roots washed, finely chopped; 5cm piece (25g) ginger, finely grated; 2 tbs ras el hanout (from good grocers and Middle Eastern food shops); 4.00 tbs runny honey; 1/3 cup (80ml) extra virgin olive oil; 1 tsp ras el hanout; 2 tbs red wine vinegar; 2 zucchini, very thinly sliced (we used a mandoline); 1 bunch French breakfast radishes (substitute red radishes), larger radishes halved; 1 red onion, thinly sliced; 1/2 bunch each coriander and mint, leaves picked; 250g Persian (marinated) feta, drained, crumbled

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Slow-cooked lamb shoulder with zucchini and feta salad

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by delicious. team

delicious. team

Nov 01, 2017

It doesn't get much better than slow-cooked lamb with a fresh and flavourful salad. Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

2kg lamb shoulder (bone in)
2 tbs olive oil
1 each onion, carrot and celery stalk, chopped
3 garlic cloves, bruised
1L (4 cups) chicken stock

Marinade

3 garlic cloves, crushed
1/2 bunch thyme, leaves picked, chopped
1/2 bunch coriander, leaves picked, roots washed, finely chopped
5cm piece (25g) ginger, finely grated
2 tbs ras el hanout (from good grocers and Middle Eastern food shops)
2 tbs runny honey

Zucchini and feta salad

1/3 cup (80ml) extra virgin olive oil
2 tbs runny honey
1 tsp ras el hanout
2 tbs red wine vinegar
2 zucchini, very thinly sliced (we used a mandoline)
1 bunch French breakfast radishes (substitute red radishes), larger radishes halved
1 red onion, thinly sliced
1/2 bunch each coriander and mint, leaves picked
250g Persian (marinated) feta, drained, crumbled

Method

1.

For the marinade, combine all ingredients in a bowl. Rub over lamb, cover and chill overnight. The next day, bring lamb to room temperature.
2.

Preheat oven to 120°C.
3.

Heat oil in a flameproof, deep-sided roasting pan over medium-high heat. Add onion, carrot, celery and garlic, and cook, stirring occasionally, for 6 minutes or until onion has softened. Add lamb and stock, and bring to the boil.
4.

Cover with baking paper then enclose with foil. Roast for 6 hours or until very tender. Increase oven to 200°C, uncover pan and roast, basting occasionally with cooking juices, for 30 minutes or until lamb is browned.
5.

For the zucchini and feta salad, whisk oil, honey, ras el hanout and vinegar in a bowl until well combined. Gently toss remaining ingredients in a separate bowl with 2 tbs dressing.
6.

Arrange lamb on a serving platter. Scatter with salad and serve with remaining dressing.