This dish is my new ‘thang’. My new love.
I created this recipe for a corporate cooking class held at the cooking school just before Christmas. It was such a fantastic event and also our last class for 2015. Ending with this memorable slow roasted Asian style lamb shoulder was such a highlight for me. I have cooked it a few times since. Michael is addicted and although he is a man who does not ask or want for much, he is getting pretty great at subtly hinting he’d like him a piece of this! He says it’s better than my slow roasted Moroccan style lamb shoulder that is roasted in one of my favourite spice rubs, ras el hanout. Although a beautiful compliment, it feels a little like a stab in the chest (should I know what that felt like) as that recipe is likely my most favourite in this whole big world of ours. The flavours are amazing in both these slow roasted lamb dishes yet, for me, they cannot be compared. It’s like comparing your children…..you just don’t go there.
I cooked this again last weekend. I really dig that it just works it’s magic, cooking low and slow whilst I tend to other things. At dinner, Michael ooh-ed and he aah-ed and then he ooh-ed and he aah-ed again. This is the dish I popped up on our facebook page last weekend before serving and that I promised to share the recipe for. I really do hope you enjoy.
A little tip – it is also brilliant reheated the next day. The sticky crust is really something else so makes for a great lunch or a ready made week night fabulous dinner.
I like to serve this with brown rice and steamed asian greens.
Slow cooked Asian inspired lamb shoulder
2-2.5kg piece lamb shoulder, bone in
1 red onion, peeled and sliced
1 head garlic, skin left on & cut in half
3cm piece ginger, washed
75ml light soy sauce
75ml sweet soy sauce
2 tablespoon oyster sauce (optional)
350ml chicken stock
4 spring onions, finely julienne
1 lime, zested and juiced
Preheat the oven to 160o C.
Take the lamb out of the fridge at least 30 minute before starting this recipe.
Rub a good amount of olive oil and sea salt into the lamb. Heat a large frying pan over medium – high heat and fry the lamb shoulder on all sides.
Whilst browning the lamb, place your onion on the base of a baking dish.
Transfer to sealed lamb to the baking dish and add the garlic. Cut the lemon in half and squeeze just a little juice over the lamb and then place the lemon halves in the dish. Grate the ginger over the lamb using a microplane or fine grater and add all remaining ingredients. Cover with a lid or alternatively, a layer of baking paper followed by a layer of foil. Cook for 4-5 hours.
Remove the lamb from the oven to rest. When ready to plate, transfer to a serving dish. Spoon over some cooking liquid and garnish with spring onions, coriander and the zest and juice of 1 lime.