Send to a friend Slow Cooked Lamb Shoulder with Roasted Carrots, Beetroot and Black Olive Aioli

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Posted by Al Brown in Al's latest recipe, Recipes: Family Friendly, Recipes: Lamb, 2011.04.25

This is a wonderful dish with big strong flavors. Visually it’s stunning as well, with the bright purple of the roasted beetroot and bright orange of the carrots. There is also a nice sweet and salty combination happening with the roasted vegetables and Black Olive Aioli.

Serves 6

Step 1. Black Olive Aioli

Ingredients…

1/2 cup kalamata olives  (pitted)
2 anchovy fillets
1 pottle Wakelin House aioli

Method…

Using a wand blender or similar, blitz the olives and anchovy together to form a coarse paste. Place olive into a small mixing bowl and fold the Wakelin house aioli through it until combined. Refrigerate until required.

Step 2. Lamb Shoulder

Ingredients…

1.5 kg Harringtons Lamb Shoulder (bone out)
2 Tbl Al Brown & Co. Olive Oil
1 tsp More Herbs thyme (finely chopped)
1 tsp More Herbs rosemary (finely chopped)
2 Kiwi Garlic garlic cloves (minced)
Ceres sea salt and freshly cracked black pepper
1 cup Base Kitchen chicken stock (hot)

Method…

Rub the lamb shoulder with the olive oil, thyme, rosemary, garlic, salt and pepper. You can leave to marinate in the refrigerator for a few hours, overnight, or just proceed with cooking.

Preheat oven to 150 degrees.

Heat a large skillet to medium/high temperature. Add a little cooking oil, then brown the lamb shoulder on all sides and place in a high sided roasting pan. Pour the hot chicken stock into the bottom of the roasting pan, and then seal the pan with tinfoil. Place lamb shoulder into the oven and cook low and slow, for 2 ½ to 3 hours until the meat is tender and can be easily pulled apart by hand. Remove from the oven and hold.

Step 3. Roasted Carrots and Beetroot

Ingredients…

1 kg Te Manaia Organics carrots (peeled, cut into 1 cm by 10cm thick sticks)
1 kg Te Manaia Organics beetroot (peeled, cut into 1cm by 10cm thick sticks)
1/2 cup Al Brown & Co. olive oil
1/2 cup More Herbs Italian parsley (roughly chopped)
Ceres sea salt and freshly cracked black pepper

Method…

Preheat oven to 200 degrees.

Place two deep roasting trays in the oven to heat.

In separate large mixing bowls, toss carrots with ¼ cup olive oil and season with salt and pepper. Now do the same with the beetroot. Once the roasting trays are hot, place carrots into one, and beetroot into the other and roast in the oven for 20 minutes or so, until caramelized but still with a slight crunch to them. The beetroot will take longer than the carrots so continue to cook these until the beetroot has the same texture as the carrots (for about, 35 minutes).  Remove from oven and allow to cool.

Combine the roasted carrots and beetroot together with the Italian parsley . Adjust seasoning if necessary. Hold.

Step 4. Serving

Ingredients…

Slow Cooked Lamb Shoulder
Roasted Carrot and Beetroot
Black Olive Aioli

Method…

Using a sharp knife, carve the lamb shoulder, and place on warm plates. Top with the roasted carrots and beetroot and top with a dollop of the black olive aioli.

Serve with a green salad on the side.

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