Lamb shoulder is great for slow cooking, as it becomes rich and tender. It’s high in fat, so trim as much visible fat as you can before cooking. Enjoy this slow cooked lamb shoulder with caponata dish only occasionally. Try serving it with loads of steamed greens to balance the richness of the meat.
- 1 tbsp Dijon mustard
- 2 tbsp balsamic vinegar
- 1.2kg boneless lamb shoulder
- 1 tbsp rosemary, coarsely chopped
- 1 large eggplant, cut into 1.5cm cubes
- 1 large red onion, cut into 1.5cm cubes
- Extra virgin olive oil spray
- 400g grape tomatoes, halved
- ½ cup basil leaves, torn
- 2 tbsp pine nuts, toasted
- 2 tbsp currants
- 1 tbsp salted baby capers, rinsed and chopped
- 2 tsp extra virgin olive oil
- Steamed greens, to serve
- Preheat oven to 220°C. Mix together the mustard and 1 tablespoon of the vinegar to make a glaze. Place the lamb in a roasting tin, brush evenly with half the glaze and sprinkle with rosemary. Roast for 15 minutes.
- Reduce oven to 160°C. Place a large piece of baking paper over the lamb, tucking the edges under, then cover the whole tin with a piece of foil. Return to the oven and roast for 2½ hours, until the lamb is tender. Brush the lamb with the remaining glaze and leave to cool slightly.
- Meanwhile, place the eggplant and onion on a large tray lined with baking paper and spray with olive oil. Roast for 15 minutes. Add the tomatoes and roast for 10-15 minutes, until the eggplant is golden and tomatoes are wilted. Transfer to a large bowl and add the basil, pine nuts, currants, capers, olive oil and remaining vinegar. Season with sea salt and black pepper.
- Coarsely shred the lamb and serve hot with the caponata and steamed greens.
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Recipe from the Anti-Inflammatory Cookbook by Chrissy Freer, published by Murdoch Books. Photography by Julie Renouf.