Radio New Zealand - Te Reo Irirangi o Aotearoa

Braised Shoulder of New Season's Lamb

Chef: Lauraine Jacobs (MNZM www.laurainejacobs.co.nz) as heard on Nine To Noon Friday 4 November 2005

Tags: lamb

Ingredients

• 1 shoulder of spring lamb
• salt and pepper
• fresh rosemary sprigs
• 3 tablespoons olive oil
• 2 red onions, finely sliced
• 3 cloves garlic
• 1 ½ cups chicken or lamb stock

Method

Pre-heated oven 180ºC.

Chop the rosemary roughly, and strew the lamb surface with salt, pepper and the herbs.

Take a heavy cast iron casserole dish (with a lid), heat it with the oil, and brown the lamb on all sides until golden.

Remove the lamb from the dish, and turn the heat down a little. Add the sliced onions and garlic cloves and cook very gently until soft. Add the stock, bring it to a simmer and return the lamb to sit in the onion and stock mixture.

Place the lid on the casserole and put the dish in the oven and cook for an hour and a half.

At the end of the cooking time, remove the lamb from the dish and allow to stand on a serving platter, covered with foil. Return the pan to the element, and simmer until only a bout ¾ cup of the juices remain.

Carve the lamb and pour the juices over the sliced meat. Serve with boiled new season’s potatoes and some fresh asparagus.

Suggested Wines To Go With Today's Recipe:-

CABERNET BLEND:

Alluviale Cab/Merlot/Franc

Wishart Estate Alexis Merlot/Cab./Malbec

Newton Forrest Estate Cornerstone Cab./Merlot/Malbec

Morton Estate 'The Mercure'