Slow roasted asian lamb shoulder
Serves: 6 | Preparation time: 30 mins | Cooking time: 240 mins
5kg Tasman lamb shoulder roast (oyster cut)
2 tbsp oil
1 brown onion, finely sliced
6 spring onions, sliced
2 stalks celery, sliced
2 tbsp oil
4 garlic cloves, crushed
3 cm piece ginger, thickly sliced
¼ bunch green onions, trimmed, halved
½ bunch coriander roots and stems
2 cinnamon quills
4 star anise
150ml shaoxing wine
275mls soy sauce
¼ cup lightly packed dark brown sugar
4 spring onions, finely sliced
½ bunch Coriander, leaves picked to garnish
1 lime, zested and juiced
- Preheat the oven to 200°C. Lightly cover lamb shoulder with 1 tbsp oil and allow to sit at room temperature for 30minutes.
- Prepare the masterstock: Heat oil in a deep frying pan over medium-high heat. Add oil, garlic, ginger, shallots, coriander, cinnamon quills and star anise. Cook then add shaoxing wine,soy and dark brown sugar. Bring to the boil and simmer for 30.
- Heat oil a frying pan, add onion, spring onions and celery. Cook vegetables for 5 minutes. Add vegetables a roasting dish.
- Return pan to heat. Add lamb shoulder, skin side down for 5 minutes. Turn lamb shoulder over and cook for a further 5 minutes. Place on top of vegetables.
- Pour stock over the dish and cook for 3 ½ hours.
- Remove lamb shoulder from Masterstock. Place lamb shoulder in a clean baking dish. Use 250mls of Masterstock to make a glaze by boiling in a saucepan for 8mins.
- Pour glaze over lamb shoulder, place back in oven and cook for a further 30 minutes. Remove the lamb from the oven to rest before serving.
Recipe kindly provided by Australian Beef & Lamb (MLA)