Slow-Roasted Lamb Shoulder with Fried Caper Gremolata
Cook ’em low, cook ’em slow. The reward for such little effort really is mind boggling. I like to roast this and then transfer the lamb to its bloody useful sauce bath for the last hour of braising, uncovered, so the two can become perfectly acquainted.
Ingredients 14
2 kg lamb shoulder, bone in
2 tbsp olive oil
3 oregano sprigs, leaves picked
3 rosemary sprigs, leaves picked
6 cloves garlic, roughly chopped
salt, to season
black pepper, freshly ground, to season
250 ml white wine
500 ml chicken stock
750 ml bloody useful red sauce, see my recipe
Fried Caper Gremolata
2 tbsp olive oil
3 tbsp capers
2 cloves garlic, finely chopped
3 tbsp flat-leaf parsley (italian parsley), finely chopped
2 tbsp basil, finely chopped
2 lemons, zested
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Method 8
Preheat the oven to 150˚C (300˚F).
Put the in a large casserole dish.
Add the into a small food processor and add the , and . Whizz to a rough paste. Season the paste well with salt and freshly ground black pepper, then rub the mixture all over the .
Pour the and around the base of the , trying not to wash the paste from the top. Cover very tightly with foil and roast for 5 hours, topping with stock or water if the liquid is evaporating too rapidly.
Add the to another casserole dish. When the has been roasting for 4 hours, gently remove from the oven then, using a spatula and tongs, carefully transfer the lamb to the casserole dish with the sauce. Place in the oven and roast, uncovered, for the last hour.
While the lamb is cooking, prepare the caper gremolata. Add the to a small frying pan over medium heat. Once the oil is shimmering, add the and fry, tossing often to prevent catching, until the capers are crisp and have spread out like flowers. Add the and cook until just fragrant. Transfer to a bowl.
Once cooled slightly, add the , , and and toss to combine. Season.
To serve, transfer the entire roasting dish to the table. Top the lamb with the fried caper gremolata, then let people help themselves. The meat will pull away easily from the bone.
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Notes
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