Merlot-braised lamb shoulder with red rascal and grape salad

Tamara West

The last thing I want to do mid-summer is cook a roast lamb, so this is a really delicious way to enjoy lamb over the hot months served up either cold or warm. I always like to "dry marinate" my meat uncovered overnight in the fridge to develop flavour. Slow-cooking it on the bone guarantees even more flavour. My grandmother always said a casserole cooked the day before you want to eat it will always taste better ... so I’ve taken her wise advice here. Covering the lamb with paper, tinfoil and a lid may seem a bit fussy but it will help seal in all those flavours.

Ingredients

1 kg	Lamb shoulder, leave the bone in (Main)
2 tsp	Sweet smoked paprika, plus extra to serve
1	Lemon, grated zest of
3 cloves	Garlic, finely grated
2 tsp	Salt
3 Tbsp	Olive oil
1 bottle	Merlot
2 cups	Stock, use a meat stock - lamb, beef or chicken

To serve

2 cups	Mixed salad leaves
2 cups	Potatoes, red rascal variety
1 cup	Green grapes, seedless
1	Lemon, zested into strips
2 Tbsp	Mint leaves
2 Tbsp	Parsley
2 Tbsp	Olive oil
1 tsp	Flaky sea salt

Directions

1. Marinate lamb by rubbing paprika, lemon zest, garlic and salt all over and leave in the fridge uncovered overnight.
2. Heat the oven to 240C. Drizzle the shoulder with olive oil then roast in the oven for 15 minutes until caramelised all over.
3. Place into a casserole and pour over the wine and stock, cover with a piece of baking paper touching the wine and lamb, then a piece of foil and lastly a tight fitting lid. Reduce the oven temperature to 120C and cook for 3 hours. Allow to cool then place the entire casserole dish in the fridge overnight.
4. Gently warm the casserole, remove the lid, foil and paper and take out the meat. Bring the braising juices to the boil and reduce to a thick sauce consistency.
5. Pull the lamb apart and tear or cut into chunks. Spoon a little of the braising sauce over to moisten the meat. (Keep the extra sauce for your next roast.)
6. Arrange salad leaves, sliced potatoes, grapes and lamb on a platter. Dress the salad with strips of lemon zest, torn mint and parsley, olive oil, a sprinkling of extra paprika and sea salt.