- 1 Tbsp olive oil
- 2kg lamb shoulder
- 1 onion, diced 2cm
- 1 garlic bulb
- 1 carrot, diced 2cm
- 2 sticks rosemary
- 250g tomato paste
- 4 litres chicken stock
- 750ml red wine
- ½ cup pesto
- ½ cup green peas, cooked
- 1 cup mint, picked leaves
- 1/3 cup ricotta
- 1 clove garlic, minced
- 3 small red chillies, minced
- 1 bunch thyme
- 2 cups almonds lightly toasted
Set oven to 175°C. In a large pan over a high heat add olive oil and then lamb shoulder and colour on both sides until golden brown (approximately 10 minutes).
Place coloured lamb shoulder in a baking dish. Add onion, garlic, carrot, ½ bunch of thyme, rosemary, tomato paste and chicken stock.
In a medium pot on a high heat, add red wine and reduce by 3/4 before adding to lamb. Cover baking dish with foil and bake in the oven for 3 hours or until lamb is falling off the bone.
Remove baking dish from the oven and gently remove lamb. Smother with pesto and set aside.
Strain braising liquid into a medium pot and cook until reduced by 2/3 (20 minutes), then poor into a serving jug.
In a bowl using a masher or whisk, combine peas, thyme, ricotta or goats cheese, 1 x minced chilli with seeds then mix it, smash it, taste it, then season it.
I like to serve this in a large dish with smashed peas as a base then the slow-cooked lamb on top, garnished with toasted almonds and rest of the thyme. Then at the table poor reduced braising liquid on top….