SLOW COOKED LAMB SHOULDER WITH ROAST VEGETABLES

Slow Cooked Lamb Shoulder With Roast Vegetables image

Make and share this Slow Cooked Lamb Shoulder With Roast Vegetables recipe from Food.com.

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 11

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Ingredients

1 1/2 kg lamb shoulder
1 glass red wine
500 ml chicken stock
1 punnet mini-truss tomatoes
1 head garlic, halved
2 red onions, quartered
4 potatoes, peeled and quartered
4 zucchini, chopped
1 eggplant, roughly chopped
some fresh thyme sprig
2 lemons, juice only

Steps:

Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.

Nutrition Facts : Calories 901.2, Fat 55.6, SaturatedFat 23.7, Cholesterol 182.8, Sodium 299.7, Carbohydrate 46.2, Fiber 8.7, Sugar 10.3, Protein 50.3