Slow Cooked Lamb Shoulder with Late Summer Vegetables
This dish makes the most of the last of the summer vegetables. Eggplant and capsicums get the slow-cooked treatment with a lamb shoulder to create an easy but colourful main dish for sharing.
Ingredients
1 bone-in lamb shoulder
3 cloves garlic, peeled
2 Tbsp olive oil
2 tsp smoked paprika
1 Tbsp chopped fresh oregano
1 tsp sea salt
125ml white wine
1 onion, peeled and cut into thin wedges
1 tin Di Napoli fire roasted tomatoes
1 eggplant, cut into wedges
2 capsicums, cut into wedges
½ preserved lemon, thinly sliced
A small handful parsley leaves, roughly chopped
Method
Pat the lamb dry and cut a few slits into the skin with the tip of your knife. Cut the garlic into long slivers and stuff them into the slits. Combine the olive oil with the smoked paprika and oregano and rub the mix over the lamb. Leave to marinate, ideally overnight, or for at least an hour before cooking.
Remove the lamb from the fridge an hour before you plan on cooking.
Preheat the oven to 220°C
Season the lamb with the salt and put it into a large Dutch-style casserole dish (or use a deep roasting dish that you will later cover with foil). Roast the lamb, uncovered, for 30 minutes.
Lower the oven temperature to 160°C. Add the wine and onion to the dish, then cover the lamb with a lid or tightly wrap with foil. Roast for a further 1½ hours.
Add the fire roasted tomatoes, eggplant, capsicums, and preserved lemon. Season the vegetables generously with salt. Cover and cook for 1 hour. The lamb at this point should be very tender. Allow to rest for 20 minutes, before pulling the meat off into chunks or carving. Scatter with parsley to serve.