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.
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
• 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.