This Little Pig loves lamb. It’s favourite lamb award, must surely go to the slow roasted, crispy on the outside and tender on the inside, lamb shoulder that falls apart at the stroke of a knife. Cook it for 3 hours and be rewarded with a tender roast that holds together yet melts in your mouth. Cook it for 5 hours and watch the meat flake apart at the touch of a fork as your heart melts with love at the same time.
As lamb shoulder can be quite rich, this Little Pig believes that the best way, is to not cook it in red wine (as one would think) as it seems to get too rich and greasy. Instead drizzle with some lovely olive oil and seasonings and pair with a crisp lemony salad to cut through the richness. Piglets prepare to be blown out of the water as This Little Pig takes you on a journey of full blown deliciousness… and they all said yummmmmmmmmm. Oink.
Slow Roasted Lamb Shoulder with Kale & Beetroot Salad
Feeds: 6 Hungry Piglets
Preparation Time: 20 Mins. Cooking Time: 3-5 Hours.
Ingredients For The Lamb:
2kg x Lamb Shoulder
1 x French Baguette
2 x Tbs Butter – for slathering on baguette
Ingredients For The Lamb Seasoning: mix together.
2 Tbs x Olive Oil
2 Tbs x Pomegranate Molasses (can be substituted with sticky balsamic)
3 x Sprigs Rosemary (3 Tbs of leaves off stem)
2 x Tbs Mixed Herbs
1 x Tbs Minced Garlic
1 x Tsp Pepper
½ x Tsp Salt (moderate to your personal tastes)
Ingredients For The Salad:
200g x Cherry Tomatoes
1 x Parsley Bunch
1 x Red Onion (use to personal taste)
2 x Small Beetroots
1 x Kale Bunch
50g x Soft Marinated Fetta
Scrunch of Pepper
Ingredients For The Salad Dressing: mix together.
2 x Tbs Olive Oil
1 x Tbs Lemon Juice
1 x Tbs Sticky Balsamic
How to make lamb fabulousness:
- Take lamb out 30 mins before cooking to allow it to return to room temperature (this helps it cook evenly).
- Preheat oven to 250 degrees.
- Massage lamb with seasoning (2 Tbs x Olive Oil, 2 Tbs x Pomegranate Mollasses, 3 x Tbs Rosemary Leaves, 2 x Tbs Mixed Herbs, 1 x Tbs Minced Garlic, 1 x Tsp Pepper& ½ x Tsp Salt)
- Place on a lined tray and pop into the oven for 30 mins or until starting to turn golden and crispy on the outside.
- After 30 mins turn the oven down to 150 degrees, cover lamb with foil and continue to cook for 3 hours or until crispy on the outside and gently pink and tender on the inside, (you can also keep cooking for up to 5 hours to get it really tender if you have the time).
- The last 15 minutes of cooking, pop your bread wrapped in foil into the oven to get crunchy and hot.
How to make salad fabulousness:
- Finely dice kale and place in a large bowl.
- Tip over your salad dressing (2 x Tbs Olive Oil, 1 x Tbs Lemon Juice & 1 x Tbs Sticky Balsamic) and then with washed hands, massage your kale (not kidding) until it turns bright green and starts to soften. This is an extremely important step as it softens the kale and brings out the flavours and richness.
- Finely dice red onion, parsley and halve cherry tomatoes.
- Peel & grate beetroots (wear an apron piglets these beetroots are violent in their staining ability).
- Add your tomatoes, onion, parsley & beetroot to the kale bowl and mix well.
- Crumble over your marinated feta and a scrunch of pepper.
To Assemble Fabulousness:
- Serve out piles of your fabulous salad onto a plate
- Carve your lamb into thick slices and pile on top of your salad.
- Slather your bread with creamy butter and let it melt in.
- Devour with “wow’s” and “oh my’s” and make sure to go back for seconds piglets. Oink!