Slow and behold

Noth­ing beats a roast – slow-cooked, no-fuss and big on flavour – to fill your home with won­der­ful aro­mas, turn your ta­ble into a com­fort zone and im­press guests with a hearty, whole­some dish this win­ter.

go! Platteland - - PROMOTION -

Slow-roasted shoul­der of lamb

The lamb be­comes so ten­der you could eat it with a fork in front of the fire. If you buy an ex­tra shank the recipe will feed 6.

Serves 4-5 Prepa­ra­tion time 20 min­utes Cook­ing time 3½ hours

YOU NEED

• 2-2½kg shoul­der of lamb (with shank) – ask the butcher to bone the shoul­der and shank, but bring home all the bones

• 2 tea­spoons (10ml) Ina Paar­man’s Meat Spice

• olive oil

• ¼ cup Ina Paar­man’s Olive Pesto

• 2 ta­ble­spoons (30ml) lemon juice

• 4 cloves of garlic, crushed

• 2 onions, peeled and quar­tered

• 1 hand­ful of pars­ley, stems and all, plus ex­tra to gar­nish

• 2 sprigs of fresh rose­mary, plus ex­tra to gar­nish

• 3 cups (750ml) wa­ter

• 2 ta­ble­spoons (30ml) Ina Paar­man’s Veg­etable Stock Powder

• 2 ta­ble­spoons (30ml) Ina Paar­man’s Roast Onion Soup & Gravy Powder

• ½ fresh lemon, plus ex­tra cut into wedges to gar­nish

THIS IS HOW

Open up the boned shoul­der and rub it with the Meat Spice. Mix 3 ta­ble­spoons (45ml) of olive oil, the Olive Pesto, lemon juice and crushed garlic, and spread over the meat, turn­ing to coat it all over. Keep aside at room tem­per­a­ture.

Ad­just the oven rack to one slot be­low the cen­tre po­si­tion. Pre­heat the oven to 160°C. Heat a large heavy oven-proof saucepan with a well-fit­ting lid and pour in 2 ta­ble­spoons (30ml) of olive oil. Brown the knuckle pieces, bones and onions in the oil while stir­ring with a wooden spoon. This will take at least 10 min­utes. Add the well-rinsed pars­ley and rose­mary, as well as the wa­ter and Veg­etable Stock Powder. Bring to a brisk boil. Fold the shoul­der meat and place it on the ‘plat­form’ of bones and onions. Cover with the lid and cook in the oven for 3½ hours. Re­move the meat, place on a warm plate and cover.

Strain the sauce and thicken with the Roast Onion Soup & Gravy Powder. Taste. Ad­just the sea­son­ing if nec­es­sary and add a good squeeze of lemon juice. Slice the meat as best you can – it will be very ten­der, so an elec­tric knife is a good bet. Serve im­me­di­ately, gar­nished with fresh pars­ley, rose­mary and lemon wedges.

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