Slow-cooked lamb with potato gnocchi and parsley oil

Fiona Andersen

I love the start of autumn. After the long, hot days of summer we are starting to feel the definitive change in the air which signals another season is upon us. Shoulder of lamb is the flavour of the month and pairing it with gnocchi makes it comforting but not too filling.

Check out Bevan's whole autumn dinner.

Ingredients

1 kg	Lamb shoulder, bone in (Main)
1 can	Chopped tomatoes, 400g
2 cups	Water
200 ml	Beef jus, or reduced stock, warmed
150 ml	Olive oil
24 pieces	Potato gnocchi, store brought (Main)
½ cup	Parsley, washed
½ tsp	Salt

Directions

1. Heat oven to 200C. Place lamb in a large roasting dish with tomatoes and water. Cover and seal tightly with foil. Place in oven and cook for 30 minutes before reducing temperature to 150C and continuing to roast for 2 to 3 hours or until lamb is extremely tender and falling from the bone. Remove lamb from oven and allow to cool before picking meat from the shoulder and discarding any bones and fat. Increase oven temperature to 200C. Place lamb into a large heavy-based frying pan with jus and return to oven, basting occasionally with jus.
2. Heat 50 ml of the olive oil in a large non-stick frying pan over a medium to high heat. Add gnocchi and cook one side until golden brown. Turn gnocchi over in the pan and place in the oven for 4 to 5 minutes.
3. To make parsley oil, place parsley and salt into a mortar and grind to a smooth paste. Add remaining olive oil and muddle together.
4. Remove gnocchi from oven and divide between 4 plates. Top with lamb and reduced juices. Finish with a drizzle of parsley oil and serve immediately.

Note

You can make your own potato gnoochi with this Kathy Paterson'shomemade potato gnoochi recipe.