Slow Roasted Lamb Shoulder with Lentils, Bread and Tarragon Salsa
Ingredients – Serves 6 as a main course
- 1 or 2 Lamb shoulders depending on size
- 2 cups lentils picked through for stones and washed
- 1.5 litres chicken stock light veal stock or water
- 1 celery stalk sliced
- 1 onion sliced
- 4 garlic cloves peeled and roughly chopped
- 1 small carrot diced
- 2 ripe tomatoes chopped
- 4 tbsp. E.V Olive oil
- Salt & Pepper
- 1 cup flat leaf parsley chopped
- Bread and tarragon salsa (see recipe)
Method
Place the lamb shoulder in a baking dish and rub with extra virgin olive oil, sprinkle with sea salt and a little freshly cracked pepper. Roast in a pre-heated 150°C oven for 3-4 hours until the flesh comes off the bone easily. Meanwhile combine the lentils, chicken stock, celery, garlic, onion, carrot, tomato and some salt in a saucepan, bringing to a boil. Reduce the heat and simmer until al dente – about 25 minutes.
When the lamb is ready take it out of the oven and allow it to cool slightly. Take the meat from the bone then cut into bite-sized pieces and set aside covered with kitchen foil in a warm spot. Any cooking juices should be set aside and kept warm as well. Serve the lamb pieces on the lentils, drizzle with cooking juices and add the chopped parsley. Serve with the bread and tarragon salsa.
Bread and Tarragon Salsa
Ingredients: makes 1 cup of salsa
- 1 cup of fresh tarragon leaves taken off the stem
- The white part of 1 slice of day-old bread
- 3 tablespoons of red wine vinegar
- 1 clove of garlic minced
- ¼ cup of extra virgin olive oil
- Salt & Pepper to taste
Method
Moisten the bread with the vinegar until it is completely absorbed. Place the bread, the tarragon and the garlic into a food processor and turn it on pouring the olive oil in slowly until it is well blended. Season and store in a jar in the refrigerator until needed. It will last 8-10 days.
Pair it with David Hook 2022 Central Ranges Sagrantino. Big flavour and firm structure. It’s the red you want when there’s lamb on the table.
