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    Recipes — lamb shoulder

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    Indo-Greek 9-Hour Slow-Cooked Lamb

    Prep Time

    • Prep time: 20 minutes
    • Cook time: 9 hours
    • Yield: Serves 6-8

    Ingredients

    • 2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

    Spice rub:

    • 3 whole dried bay leaves
    • 1 tablespoon garlic powder
    • 1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
    • 1 teaspoon dried thyme
    • 1 teaspoon fennel seeds
    • 1/4 teaspoon black peppercorns
    • salt to taste
    • 2 tablespoons red wine vinegar
    2 tablespoons macadamia oil
    • drizzle of olive oil at the end of cooking time

    Method

    1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
    2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
    3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
    4. Leave the lamb shoulder in the marinade in the fridge overnight.
    5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
    6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)



    This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY

    Barbecued Lamb Shoulder with a Greek Salad

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1.5kg lamb shoulder, boned and butterflied
        •    Juice of one lemon
        •    1 tbsp dried oregano
        •    4 medium tomatoes cut into chunks
        •    2 Lebanese cucumbers cut into chunks
        •    12 kalamata olives
        •    100g feta, cubed
        •    4 tbsps extra virgin olive oil
        •    1 tsps red wine vinegar
        •    10 mint leaves, finely chopped
        •    Fresh oregano leaves and barbecued lemon wedges, to serve

    Method

    1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
    2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
    3. Cook haloumi until golden brown. Squeeze with lemon.
    4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.



    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#

    Classic Irish Stew with Lamb

    Yukon gold, red skinned, and round white potatoes are all good choices for this tasty lamb stew. This is a tasty stew for an everyday meal, and it makes a great choice for family dinner.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 90 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 tbsp extra virgin olive oil
        •    1 1/2 to 2 pounds lamb shoulder (trimmed and cut into 1-inch pieces)
        •    2 to 3 medium onions (quartered and sliced)
        •    1 tsp dried leaf thyme
        •    1 1/2 cups carrots (diced or sliced peeled)
        •    1 large bay leaf
        •    3 cups chicken stock (or broth)
        •    1 1/2 pounds potatoes (cut into 1-inch chunks)
        •    Salt (to taste)
        •    Freshly ground black pepper (to taste)
        •    Optional: 2 tablespoons fresh chopped parsley
        •    2 tbsps all-purpose flour

    Method

    1. In a large, deep sauté pan or Dutch oven over medium-high heat, sauté the lamb in the oil, stirring, for 2 minutes.

    2. Add the onion and continue cooking, stirring, until the lamb is browned and onion is tender, about 3 to 5 minutes.

    3. Sprinkle with thyme and add the carrots, bay leaf, and stock. Bring to a simmer; reduce heat to low, cover, and simmer for about 1 hour.

    4. Add the potatoes to the pan, cover, and continue cooking for 25 minutes. Taste and add salt and pepper, as desired. Stir the chopped parsley into the stew, if using.

    5. In a cup or bowl, stir flour into the cold water until the mixture is smooth. Add to the stew, stir well, and cook for a minute or two, until thickened.

    6. Serve the lamb stew with a salad and crusty rolls for a delicious meal.



    This great family recipe is thanks to The-Spruce-Eats Recipes at https://www.thespruceeats.com/classic-irish-stew-with-lamb-3057969?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly