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Today’s recipe is:
SLOW COOKED LAMB SHOULDER
Download recipe PDF here – and scroll to bottom for matching wine and tasting notes
PROTEIN
1 LAMB SHOULDER (BONE IN)
INGREDIENTS
OLIVE OIL
1 TSP GARLIC
SALT & PEPPER
1 LT BEEF OR CHICKEN STOCK
pre heat oven to 220 degrees
rub the shoulder with oil, salt, pepper
put in the oven for 20 minutes
add stock and slow cook for 2.5 hours on 110 degrees
check the meat is very tender with a skewer or small knife
COUSCOUS
1 RED CAPSICUM FINELY DICED
1 YELLOW CAPSICUM FINELY DICED
1 RED ONION FINELY DICED
1 LEMON ZESTED (SAVE THE LEMON FOR LATER)
½ CUP ITALIAN PARSLEY
place the couscous in a stainless-steel bowl, add salt & pepper
boil the water and poor over the couscous, cover with a plate or lid and leave for 5 minutes
fry the onion, red capsicum & garlic
with a fork fluff up the couscous
add the vegetables, lemon zest, salt & pepper to the couscous
serve the lamb with couscous on the side and enjoy
Thanks to SipnSave, the matching wine this week is the Hentley Farm Villain and Vixen Barossa Shiraz.
