go! Platteland

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


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.

 ??  ??

Newspapers in English

Newspapers from South Africa