Miso and mustard-glazed butterflied shoulder of lamb

Allyson Gofton

Mustard combined with Worcestershire sauce and brown sugar was once a popular mix used to make devilled lamb. Give devilling a more contemporary taste and feel by exchanging the Worcestershire sauce with miso and soy sauce. Delicious pulled and served in mini buns with slices of pear and shredded bok choy mixed with mint. It will serve 8, or 4 for dinner with plenty of leftovers for tomorrow's sandwiches.

Ingredients

1	Boned lamb shoulder (Main)
2 Tbsp	Dijon mustard
1 Tbsp	Wholeseed mustard
2 Tbsp	Miso
1 Tbsp	Sweet soy sauce, or Japanese soy sauce
1 Tbsp	Brown sugar
2 Tbsp	Flavourless oil
3	Pears, use up to 4, firm but ripe (Main)

Directions

1. Heat the oven to 190C. Set the oven rack just above the centre of the oven. Line a shallow-sided roasting dish with foil.
2. Trim any excess fat from the lamb shoulder and place skin side down on a chopping board. Use a sharp knife to make several long slashes on the meaty side of the lamb. Mix together the mustards, miso, soy sauce, brown sugar and oil and spread all but about 1 Tbsp of the mixture over the lamb, spreading it evenly over the meat. Season with pepper. Transfer to the prepared tray.
3. Cut the pears in half and brush them with the remaining mustard mixture before placing cut-side down, tucked in and around the lamb. Roast for 45-50 minutes for medium-rare, or 60 minutes for well done. Remove from the oven and set on a warm plate, cover and allow the lamb to rest for 15 minutes before carving.
4. Add ½ cup to ¾ cup water to the roasting dish and place over a high heat. Use a spoon to stir, lifting any sediment from the foil, before discarding the foil. Stir the jus while it boils and reduces by about half, becoming a thin, syrup-like texture. Season with pepper and salt if wished.
5. Carve the lamb and drizzle over the jus. Accompany each serve with a baked pear.