delicious - - ENTERTAINING. -


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

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. 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.

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.

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.