The best thing about slow-cooked lamb is that you can serve it with any seasonal sides you like. For my birthday, Chef Yael Shochat served her own slow-cooked lamb on the kebab machine with Arabic rice, spiced cauliflower, a roasted carrot salad and a herb-filled slaw — as they do at her restaurant, Ima.
Ingredients
| 1 | Lamb shoulder, or a butterflied leg of lamb, allow for about 200g per person (Main) |
| 4 | Anchovies, in oil, drained and cut in half |
| 4 cloves | Garlic, peeled and cut in half |
| 2 Tbsp | Wholegrain mustard |
| 1 handful | Fresh mint |
| 1 | Lemon, freshly zested, plus extra to serve |
| 1 | Olive oil |
| 1 cup | Beef stock, use a good quality stock |
| 1 cup | Red wine |
| 1 to serve | Fresh mint, roughly chopped |
| 1 to serve | Fresh parsley, roughly chopped |
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Directions
- Preheat oven to 200C. Place anchovies, garlic, mustard, and mint into a food processor and blend well to make a thick paste, adding a little olive oil if necessary.
- Roll out the lamb into a roasting tray. Score it with a small knife, and season with salt and pepper. Add a little olive oil and the lemon zest and rub into the meat well. Now rub in the paste. Place in the oven uncovered for about 25 minutes.
- Remove from oven and add the stock and the wine. Cover with tinfoil. Lower the oven temperature to 150C and return the lamb to the oven. Cook for about 3 hours. Check it during that time and baste with the liquid if necessary while cooking.
- Remove from oven and rest for about 10 minutes. Using two forks, shred the meat in the roasting dish and juices. The meat should fall apart in chunks. Remove meat from the dish using tongs on to a serving platter. Garnish with roughly chopped mint and parsley and some more lemon zest. Serve with seasonal sides.
