made by Merivale shares an alternative the expected Christmas lamb roast – their braised lamb shoulder with prunes and saltbush. So yum you’ll switch the traditional lamb roast for something a little different this Christmas.
WHAT YOU NEED:
For braising the shoulder
– 1 lamb shoulder “oyster cut” with bone in (approx. 1.5 – 2kg)
– 1.5 peeled brown onion
– 5 peeled garlic cloves
– 2 bunch rosemary
– 2 bunch thyme
– 2.5L lamb stock
For prune purée
– 250g prunes
– 100g sugar
– 150ml dark balsamic vinegar
For the garnish
– 2 handfuls of fresh saltbush
WHAT YOU DO:
- Season the lamb shoulder generously with salt and cracked black pepper.
- Sear the lamb in a hot pan with olive oil on every side until golden brown.
- Slice onion into thin strips and sauté them in olive oil until soft. Then add chopped garlic cloves, rosemary and thyme. Sauté until soft.
- Pour in the brown lamb stock and bring it to boil.
- Set the seared lamb shoulder in a suitable braising pot and pour the hot lamb stock over it. The shoulder should be covered with liquid by 3/4. Cover the tray with a lid or tin foil.
- Braise the lamb shoulder at 120 degrees for 9 hours or until tender.
- Cook the prunes with the sugar and balsamic vinegar for about 15 minutes until sugar is dissolved and the taste is a balance of sweet and sour.
- Pick the saltbush. Blanch half of it in boiling water for a few seconds. Refresh immediately in salted ice water.
- Fry the other half of the saltbush in oil until crispy.
- Once the lamb shoulder is tender take it out of the liquid and let it rest wrapped in tin foil near the stove.
- Strain the braising liquid through a sieve and let it reduce by half.
- Plate two tablespoons of the prune purée in your serving dish and sit the braised lamb shoulder on top.
- Dollop more prune purée on top of the lamb shoulder and pour in 3 generous ladles of the reduced lamb stock over the lamb.
- Serve with the blanched and fried saltbush on top.
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