SLOW-ROASTED LAMB SHOULDER WITH PRUNES AND SALTBUSH
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.