This Week We're Loving
Peter Lehmann Shoulder to Shoulder Shiraz
So Michael Weldon is cooking Lamb Shoulder with Mint & Mustard Sauce
Ingredients
1 Lamb Shoulder
6 Shallots, peeled
2 Carrots, peeled and cut into large pieces
1 head of garlic cloves
4 Springs Thyme or Rosemary
1 cup of Shiraz
1 cup Chicken Stock
Salt
Pepper
Mint and Mustard Sauce
1 bunch mint
½ bunch parsley
2tbs Capers
1 lemon, juice
1tbs Dijon mustard
¼ cup olive oil
Sea salt
Method
- Pre heat an oven to 140 deg c.
- Add the shallots, carrots and garlic to an oven tray. Top with the herbs then the lamb after its seasoned in salt and pepper. Pour over the wine and stock. Cover with baking paper then a layer of foil.
- Place in the oven and cook for around 3 hours into the meat is falling apart tender.
- Turn the oven up to 200deg c fan forced.
- Uncover the lamb and baste it with the cooking liquid. Place back in the oven until the lamb crisps up and caramelises.
- In a small blender blend together the mint and mustard sauce. Taste and season to your liking.
- Once the lamb is crisp remove from the oven and allow to rest for at least 20 minutes.
- Serve the lamb on a platter with the vegetables from the base of the roasting tray.
- Baste the lamb in the cooking liquid and then place on top of the vegetables.
- Spoon over the mint and mustard sauce.
Cheers!
