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Recipe Name: Slow Cooked Lamb Shoulder
Difficulty: Easy
Serves: 3-5
Time: 2:30 hours
Ingredients
2.5kg lamb shoulder (bone in)
1 teaspoon tomato paste
2 tbs salt
1 tbs cumin ground
1 tbs paprika
1 tbs caraway seed
½ tbs dried chili
2 tsp garlic powder
1 tsp black pepper corn
½ tsp cinnamon powder
2 tbs olive oil
1 lt chicken stock
1 onion, diced
1 carrot, diced
1 celery, diced
1 stick rosemary
1 lemon
3 tomatoes
Method
Pre head over to 180°C
In a bowl mix spices and olive oil to create a thick paste, rub paste all over your lamb and let marinate overnight.
Remove your lamb from the fridge at least 10 minutes before cooking to let it come to room temperature.
In a tray place onion, carrot, celery, rosemary, lemon rind and wedges then top with your marinated lamb and whole tomatoes, poor in chicken stock until it covers half the lamb.
Place the tray in the oven and cook for 30 minutes until golden brown, then wrap the tray in foil and place in the oven for 2 hours until tender and almost falling off the bone.
