Slow cooked lamb shoulder

Slow cooked lamb shoulder

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Since I nailed this method, it has never failed me. It is my go to when I need to cook for group lunches or dinners because it is low maintenance and I can completely trust the process. You can season the lamb with whatever you want before you put it in the oven, the recipe below keeps it simple and still delicious. If it is a smaller piece of lamb just keep your eye on it at about 3 hours, if its feeling soft then pull it out then, take the foil off and turn up the oven.

Ingredients

1 lamb shoulder (approx. 2 kgs, bone in)

Olive oil

Salt & Pepper

Foil

Method

Heat the oven to 150ºC

Drizzle olive oil into a baking tray

Place lamb into tray, drizzle with olive oil and season with salt & pepper

Cover tightly with foil

Place into oven

Leave in oven for 4 and 1/2 hours

Take the lamb out of the oven, turn the oven up to 200ºC, take the foil off the lamb and put it back into the oven for 30 minutes more

Remove from oven, cover with foil again and rest for 10 minutes

Shred with tongs or forks..

Honey & Thyme Crusted Lamb Cutlets

Honey & Thyme Crusted Lamb Cutlets

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I found these in a Donna Hay cookbook…they are super easy, quick and delicious.

Depending on the size of the lamb cutlets, I usually serve up 2 or 3 per person.

 Ingredients

 12-15 Lamb Cutlets

 2 Cups Fresh Bread Crumbs

 1 Tbs Thyme Leaves

 60g Butter

 1/4 Pine Nuts

 1 Tbs Honey

Method

Preheat the oven to 200°C

Process the breadcrumbs, mix through the pine nuts, thyme leaves & season with salt and pepper

Melt the butter, once melted – stir in the honey20130531-132715.jpg

Combine the butter and honey with the dry ingredients, make sure all of the crumbs are now moist

Spray a baking tray and lay out the cutlets

Place about a tablespoon of the mixture on top of each cutlet and press down so that it’s compact (easier to do this with your hands)

Bake in the oven for 12-15 minutes, rest for a few minutes before serving.

I usually serve these with grilled asparagus and roast potatoes

Enjoy!