Slow-cooked Lamb Shoulder with Roasted Vegetables - Chef Recipe by Hoda Hannaway

Ingredients

1.2kg-1.5kg lamb shoulder
3 Tbs extra virgin olive oil
1-2 Tbs Lebanese 7-spice mix
2 Tbs pomegranate molasses
500g baby Dutch carrots, tops cut and washed, skin on
4 fresh beetroot, washed, skin on and cut into quarters
500g washed baby potatoes, skin on
3-4 Tbs extra virgin olive oil
1 Tbs cumin seeds
Salt flakes to taste
1 Tbs honey

Method

In a small bowl, mix olive oil and Lebanese 7-spice mix with 2 pinches of salt.

Rub all over lamb shoulder, ensuring the whole surface is marinated. Place in the bowl of a slow-cooker and turn on high setting to cook for 6 hours.

Meanwhile, prepare the vegetables. Pre-heat oven to 180 C.

Place carrots and beetroot on a medium-sized baking tray. Drizzle with olive oil, sprinkle with cumin seeds and salt flakes.

Bake in the oven for about 20 minutes, remove and drizzle with honey.

Bake for a further 10 minutes, or until caramelised and cooked through.

An hour before the lamb finishes cooking, add whole potato to the base of the slow-cooker pot and leave to cook for 60 minutes.

Remove lamb and place on a baking tray, fat side up. Place under grill with high heat and grill for about 15 minutes, or until the fat is crispy.

To make sauce, pour stock from slow-cooker into a frypan and place over medium heat.

Add a bit of honey and seasoning to taste, allow to boil and reduce liquid by at least half, or until you have a thicker and smooth sauce.

Plating:

To serve, arrange lamb in the centre of your dish, add the vegetables around the meat, with sauce on the side.

Credits: Hoda Hannaway

Photo Credits: Hoda Hannaway