Features:
Shoulder Of Lamb, Caramelised Vegetables & Marinated Goat Cheese

by Aunt Maggie ( Gluten Free, Paleo, Recipe ) | No Comments
Shoulder Of Lamb, Caramelised Vegetables & Marinated Goat Cheese
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

A scrumptious recipe by our friends at Meredith Dairy. A great dish for winter dinner parties with a glass of wine surrounded by friends!

We prepared this using Belmore’s Biodynamic Meat, just ask us in store if you’d like to order this particular cut from them.

Serves 4

Ingredients:

  • 1.5K TRIMMED SHOULDER OF LAMB
  • 1TSP GRND CORIANDER
  • 1TSP GRND FENNELSEED
  • 1/2TSP GRND CARDAMOM
  • 1TSP SEA SALT FLAKES
  • 1TSP GRND PEPPER
  • 20ML OLIVE OIL
  • 4 RED ONIONS, PEELED AND CUT IN HALF
  • 2 GARLIC HEADS, TOP QUARTER CUT OFF
  • 1/2 BUNCH LEMON THYME SPRIGS
  • 1.5 BUNCHES DUTCH CARROTS, PEELED
  • 4 PARSNIPS, PEELED, CUT IN 4 PIECES LENGTHWAYS
  • 2 BULBS FENNEL CUT IN 2CM SLICES 1TSP HONEY
  • 1 JAR MEREDITH DAIRY MARINATED GOAT CHEESE

Preparation:

  1. Combine spices, honey, salt, pepper and olive oil, make 3-4 slashes across the top of the lamb and rub over.
  2. Preheat oven to 140C.
  3. Put lamb in a large roasting tin with the garlic, onions and lemon thyme, pour 125ml water around the lamb.
  4. Cover tightly with sheet of foil, place in oven. Cook 4 hours.
  5. Turn oven to 185C, remove lamb, take off foil and set aside.
  6. Place prepared vegetables around lamb.
  7. Put lamb and vegetables in oven and cook for 30 minutes, re-covering lamb with foil if it seems to be burning.
  8. Remove from oven, combine vegetables with Meredith Dairy Marinated Goat Cheese, and arrange with lamb on a warm platter.
  9. Pull the lamb into chunks to serve.