SLOW-COOKED GREEK LAMB WITH CHILLI GARLIC BROCCOLINI

PREP + COOK TIME 5 HOURS 30 MINUTES SERVES 4

cooking oil spray

2 medium brown onions (300g),

cut into wedges

8 cloves garlic, unpeeled, bruised 4 dried bay leaves

6 x 10cm sprigs fresh rosemary

2 x 1.6kg lamb shoulders on the bone 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano leaves 1 cup (250ml) chicken stock 1 medium lemon (140g),

cut into wedges extra rosemary sprigs, to serve

CHILLI GARLIC BROCCOLINI ½ cup (125ml) water

2 fresh long red chillies,

halved lengthways

2 cloves garlic, crushed

20g butter

400g broccolini, trimmed 1 Preheat oven to 160°C/140°C fan. Oil the base of two large shallow−sided oven trays with cooking oil spray. Divide onion, garlic, bay leaves, rosemary, then lamb between trays. Rub lamb with oil; sprinkle with oregano. Season well.

2 Pour stock into base of trays; cover trays tightly with foil. Roast lamb for 5 hours.

3 Increase oven to 200°C/180°C fan. Remove foil from lamb, skim fat from the liquid; spoon pan juices over lamb.

4 Roast lamb, uncovered, for a further 10 minutes or until juices are reduced and lamb is browned. Reserve one lamb shoulder for tomorrow’s dinner, Slow−cooked Lamb & Rosemary Pasta (Recipe 2, right).

5 Meanwhile, make chilli garlic broccolini.

6 Serve lamb and pan juices with chilli garlic broccolini and lemon wedges. Sprinkle with extra rosemary.

CHILLI GARLIC BROCCOLINI

Bring the water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 minutes or until broccolini is tender and water is almost evaporated. Reserve a third (150g) of the broccolini for Recipe 2, right. Cover and refrigerate.

SERVING SUGGESTION

Serve with roast potato wedges or mash.