Our favourite slow cooked Tassie lamb recipe
Slow cooked, fall-apart-in-your-mouth roast lamb is synonymous with Spring, and Tasmania produces some of the very best. Slide your grass fed, free range lamb shoulder into a slow oven after a breakfast of coffee and cantucci, and it will be ready for a late lunch.
Our favourite accompaniments? Oysters to start, something green in the middle, and sliced Tassie apples and cheese to finish. Cool climate pinot noir throughout, of course.
Ingredients
Serves 6
1 big bunch of fresh rosemary
1 bulb of garlic
2 kg shoulder of lamb
Olive oil
1 tablespoon plain flour
500 ml organic chicken or vegetable stock
2 heaped tablespoons baby capers, rinsed and chopped
1 big bunch of fresh mint, picked and finely chopped
2 tablespoons red wine vinegar
500g seasonal greens, such as brussel sprouts or cavolo nero
Instructions
The Lamb Shoulder
Preheat your oven to it's hottest heat.
Lay half the rosemary into a roasting tray and scatter in half of the unpeeled garlic cloves.
Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
Tightly cover the tray with foil and place in the oven. Turn the temperature down to 170°C and cook for around 4 hours – until the meat falls apart when nudged with a fork.
Remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
The Sauce
Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the stove over a medium heat and mix in the flour.
Pour in the stock, stirring and scraping all the sticky bits from the bottom of the tray.
Add the capers, then turn the heat down and simmer for a few minutes.
Add the mint and red wine vinegar at the last minute, then pour into a jug.
Shred the lamb and place in the middle of the table, served with roast potatoes and seasonal greens.