Slow-cooked Asian-inspired lamb shoulder

Ingredients (Serves 6 to 8)

• 2 to 2.5 kg piece lamb shoulder, bone in
• Olive oil
• Sea salt
• 1 red onion, peeled and sliced
• 1 head garlic, skin left on and cut in half
• 1 lemon  
• 3 cm piece ginger, washed
• 75 ml light soy sauce
• 75 ml sweet soy sauce
• 2 tbsp oyster sauce (optional)
• 350 ml chicken stock

To serve 

• 4 spring onions, finely julienned
• Coriander leaves
• 1 lime, zested and juiced

Method

Preheat the oven to 160°C.

Take the lamb out of the fridge at least 30 minutes before starting this recipe. 

Rub a good amount of olive oil and sea salt into the lamb. Heat a large frying pan over medium–high heat and fry the lamb shoulder on all sides. 

While browning the lamb, place your onion on the base of a baking dish. 

Transfer sealed lamb to the baking dish and add the garlic. Cut the lemon in half and squeeze just a little juice over the lamb and then place the lemon halves in the dish. Grate the ginger over the lamb using a microplane or fine grater and then add all remaining ingredients. Cover with a lid or, alternatively, a layer of baking paper followed by a layer of foil. Cook for four to five hours.

Remove the lamb from the oven to rest. When ready to plate, transfer to a serving dish. Spoon over some cooking liquid and garnish with spring onions, coriander and the zest and juice of one lime. 

Recipe & image by Relish Mama.