Slow Cooked Lamb Shoulder with Zucchini and Feta Salad
Is there anything better than slow-cooked lamb teamed with a fresh and fragrant salad? I think not!
INGREDIENTS
- 2kg lamb shoulder (bone in)
- 2 tbs olive oil
- 1 each onion, carrot and celery stalk, chopped
- 3 garlic cloves, bruised
- 1L (4 cups) chicken stock
MARINADE
- 3 garlic cloves, crushed
- 1/2 bunch thyme, leaves picked, chopped
- 1/2 bunch coriander, leaves picked, roots washed, finely chopped
- 5cm piece (25g) ginger, finely grated
- 2 tbs ras el hanout (from good grocers and Middle Eastern food shops)
- 2 tbs runny honey
ZUCCHINI AND FETA SALAD
- 1/3 cup (80ml) extra virgin olive oil
- 2 tbs runny honey
- 1 tsp ras el hanout
- 2 tbs red wine vinegar
- 2 zucchini, very thinly sliced (we used a mandoline)
- 1 bunch French breakfast radishes (substitute red radishes), larger radishes halved
- 1 red onion, thinly sliced
- 1/2 bunch each coriander and mint, leaves picked
- 250g Persian (marinated) feta, drained, crumbled
METHOD
- For the marinade, combine all ingredients in a bowl. Rub over lamb, cover and chill overnight. The next day, bring lamb to room temperature.
- Preheat oven to 120°C.
- Heat oil in a flameproof, deep-sided roasting pan over medium-high heat. Add onion, carrot, celery and garlic, and cook, stirring occasionally, for 6 minutes or until onion has softened. Add lamb and stock, and bring to the boil.
- Cover with baking paper then enclose with foil. Roast for 6 hours or until very tender. Increase oven to 200°C, uncover pan and roast, basting occasionally with cooking juices, for 30 minutes or until lamb is browned.
- For the zucchini and feta salad, whisk oil, honey, ras el hanout and vinegar in a bowl until well combined. Gently toss remaining ingredients in a separate bowl with 2 tbs dressing.
- Arrange lamb on a serving platter. Scatter with salad and serve with remaining dressing.
Recipe and image courtesy of Delicious magazine.
