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Slow roasted lamb shoulder with late summer vegetables

Name: Slow roasted lamb shoulder with late summer vegetables
Yield: 6
Ingredients: 1 ⅔ kgs Boned lamb shoulders, or butterflied lamb leg; 4 sprigs Rosemary, leaves finely chopped; 2 Tbsp Chopped oregano leaves, or sweet marjoram leaves; 1 tsp Sea salt and black pepper; ½ cup White wine, or white wine vinegar; 3 Tbsp Olive oil; 1 Eggplant, trimmed and diced; 1 Large red onion, diced; 2 cloves Garlic, crushed; 2 sticks Celery, diced; 2 Large capsicums, red and yellow, cored, seeds removed, and diced; ¼ cup Red wine vinegar; 1 pinch Sugar; 250 g Cherry tomatoes; 2 Tbsp Chopped flat leaf parsley

for 6 people

Kathy Paterson

Food writer and stylist.

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A recipe that requires some preparation up front but then you can sit back and relax as it cooks.

Ingredients

1 ⅔ kgs	Boned lamb shoulders, or butterflied lamb leg
4 sprigs	Rosemary, leaves finely chopped
2 Tbsp	Chopped oregano leaves, or sweet marjoram leaves
1 tsp	Sea salt and black pepper
½ cup	White wine, or white wine vinegar
3 Tbsp	Olive oil
1	Eggplant, trimmed and diced
1	Large red onion, diced
2 cloves	Garlic, crushed
2 sticks	Celery, diced
2	Large capsicums, red and yellow, cored, seeds removed, and diced
¼ cup	Red wine vinegar
1 pinch	Sugar
250 g	Cherry tomatoes
2 Tbsp	Chopped flat leaf parsley

Directions

Heat the oven to 160C.
Lay lamb flesh-side-up on a chopping board and spread over the herbs. Season with salt and freshly ground black pepper and pour over 2 tablespoons olive oil. Re-shape lamb and tie with kitchen string to secure. Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar. Pour ½ cup water around the lamb, then cover dish with its lid or make a baking paper and foil lid. Place in the oven and cook for 2 ½ hours or until the meat is very tender. Remove the lamb from the oven and place on a grill tray. Pour the juices into a heatproof jug and remove any fat once it has settled on top.
Turn the oven to grill. Once the grill is very hot, place the lamb under the grill for about 2 minutes to brown the outside. Remove from the grill, cover loosely and leave to rest for at least 10 minutes.
Meanwhile cook the vegetables, pour the remaining oil into a large wide saucepan or frying pan with a lid and place over medium heat. Add the eggplant and cook until tender and well coloured, 15-20 minutes, stirring from time to time to prevent sticking. Add the onion and cook for a further 5 minutes. Add the garlic, celery and capsicum and cook for 5 minutes.
Pour in the red wine vinegar and allow to bubble up. Add a pinch of sugar and the tomatoes. Cover and cook for a further 4-5 minutes until the tomato skins begin to split. Season with salt and freshly ground pepper and stir through the chopped parsley.
To serve, slice the lamb and drizzle with some of the reserved hot meat juices. Serve with the vegetables.

Tips:

The lamb may brown well enough in the oven so only grill if it needs colour.
Add a few pitted olives and 1 tablespoon of capers to the vegetables once they are cooked.

Lamb cooking tips from New World:

The shoulder of the lamb is well known for its delicious ability to slow-roast until fall apart tender, but the humble lamb leg can do it too. If you can get your hands on a small bone-in leg, try cooking it in your slow cooker with just a sprinkle of rosemary, pinch of salt and pepper and a rub of olive oil.
After 6-8 hours, remove the lamb to a baking dish and place under a hot grill for a few minutes to brown the top. Use the juices from your slow cooker to make an amazing gravy.