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Slow-roasted lamb shoulder with prunes and saltbush

Name: Slow-roasted lamb shoulder with prunes and saltbush
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 6
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 2kg lamb shoulder (bone in); 3 garlic cloves; 1 bunch saltbush (order from good grocers – substitute 40g baby spinach), leaves picked; 300g pitted prunes; 2 tbs red wine vinegar; 2 black garlic bulbs, cloves separated, peeled; Young rosemary sprigs, to serve

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Slow-roasted lamb shoulder with prunes and saltbush

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by delicious. team

delicious. team

Sep 04, 2001

Aussie native saltbush really takes this lamb shoulder to the next level! Recipe by chef James Viles of Biota.

1/2 cup (125ml) extra virgin olive oil
2kg lamb shoulder (bone in)
3 garlic cloves
1 bunch saltbush (order from good grocers – substitute 40g baby spinach), leaves picked
300g pitted prunes
2 tbs red wine vinegar
2 black garlic bulbs, cloves separated, peeled
Young rosemary sprigs, to serve

Method

1.

Preheat oven to 160°C. Heat 2 tbs oil in a large frypan over high heat. Season lamb with 1 tsp salt flakes and cook, turning halfway, for 6 minutes or until browned all over.
2.

Transfer lamb to a deep roasting pan, half fill with water and add garlic. Cook for 6 hours, without disturbing, or until lamb is tender and falling off the bone. Increase oven to 200°C and cook for a further 10 minutes to lightly crisp the skin.
3.

In the final 10 minutes of lamb cooking, combine saltbush, prunes, vinegar and black garlic in a bowl and lightly crush with the back of a fork. Set aside.
4.

Remove lamb from oven and top with saltbush mixture. Set aside to rest for 10 minutes, then coarsely shred meat and serve with young rosemary sprigs.