Roast Tassie Lamb Shoulder Recipe
Oysters, apples, delicious cheese and cool climate pinot noir – Tasmanian produce punches well above it's weight. As the weather cools we love to share this fall-apart-in-your-mouth grass fed, free range roast lamb.
- 1 big bunch of fresh rosemary
- 1 bulb of garlic
- 2 kg shoulder of lamb
- Olive oil
- 1 tablespoon plain flour
- 500 ml organic chicken or vegetable stock
- 2 heaped tablespoons baby capers, rinsed and chopped
- 1 big bunch of fresh mint, picked and finely chopped
- 2 tablespoons red wine vinegar
- 500g seasonal greens, such as brussel sprouts or cavolo nero
The Lamb Shoulder
- Preheat your oven to it's hottest heat.
- Lay half the rosemary into a roasting tray and scatter in half of the unpeeled garlic cloves.
- Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
- Tightly cover the tray with foil and place in the oven. Turn the temperature down to 170°C and cook for around 4 hours – until the meat falls apart when nudged with a fork.
- Remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
- Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the stove over a medium heat and mix in the flour.
- Pour in the stock, stirring and scraping all the sticky bits from the bottom of the tray.
- Add the capers, then turn the heat down and simmer for a few minutes.
- Add the mint and red wine vinegar at the last minute, then pour into a jug.
Shred the lamb and place in the middle of the table, served with roast potatoes and seasonal greens.