Slow-Roast Lamb Shoulder with fresh herbs, blood orange & pink peppercorns

Slow-Roast Lamb Shoulder with fresh herbs, blood orange & pink peppercorns

SERVES UP TO 6

OVERNIGHT TO MARINADE, + 6 1/2 HOURS COOKING, 30 MINS RESTING. 

Description

Adele Ursitti generously shares her family recipe for this wonderful, aromatic, spring-flavoured lamb roast, perfect for a stress-free Easter Sunday lunch. 

For this recipe you can’t have too much in the way of fresh mint, parsley, rosemary and thyme.

You can follow Adele on Instagram @adeleursitti for more of her classic Italian family cooking.

Please note, this recipe has not yet been Ginger Pig tested – but we certainly look forward to trying it.

Method

Day 1, For the marinade

1.      Mix the herbs and spices together, half of the garlic, the zest and juice of the lemon and orange, olive oil and seasoning and blend them well using a mortar or an electric food processor. You want a chunky consistency. Add the pink peppercorns and whole cloves and mix well to combine.

 

2.     Using a sharp knife, score the lamb skin; drizzle olive oil over the whole shoulder and rub it well to ensure it is evenly spread. Sprinkle over the herby mix evenly and rub it well around the surface of the meat covering all sides; place the remaining garlic pieces inside the lamb skin.

 

3.      Place the lamb in a dish covered in cling film and leave it in the fridge overnight to absorb all the flavours from the marinade. 

 

Day 2, For the cooking

1.       In the morning, take the lamb out of the fridge.

 

2.      In a large shallow roasting tin, arrange the slices of blood oranges and onions with 5 bashed garlic cloves. Place the meat on top, tuck a few fresh sprigs of rosemary, thyme and mint under the lamb, drizzle with olive oil, and leave it at room temperature for a couple of hours before switching on the oven.

 

3.      Preheat the oven to 180°C. 

 

4.      Pour a large glass of water in the roasting tin, cover with a double layer of foil and roast for about 30 minutes at high heat to get the initial fat rendered. Lower the heat to 150°C and continue to slow-roast for about 6 hours.

 

5.       Check the lamb halfway through (mind the steam while unwrapping!) and add a little bit more water if necessary. Place it back in the oven wrapped tightly with foil.

 

6.      After 6 hours of slow-roasting, remove the tin from the oven, unwrap the lamb and let it rest for at least 30 mins before serving the lamb with your favourite sauce and side dishes. 

 

7.       Adele loves to serve this recipe with a gremolata of fresh mint, parsley, fresh chilli, pink peppercorns, lemon and orange, along with a trio of side dishes including thyme, rosemary and honey glazed carrots (trimmed carrot tops left on), shallots, blanched green asparagus and roast potatoes. 

 

8.      Make your own gremolata by combining handfuls of fresh mint and parsley (finely chopped) with half a chilli (also finely chopped), a pinch of sea salt and crushed pink peppercorns to taste and the finely chopped zest of a lemon and orange. Add some extra virgin olive oil and the juices of one lemon and orange until you reach a consistency you are happy with.

 

Buon Appetito! 

Ingredients

This recipe is for a whole bone-in lamb shoulder weighing approx. 2.5kg to 2.8.kg

 

Day 1, For the marinade

 

2 tsp ground cumin 

2 tsp ground coriander

2 tsp dried oregano 

1 tbsp fresh thyme, finely chopped 

2 tbsp fresh mint, finely chopped 

1 tbsp fresh rosemary, finely chopped

2 tbsp fresh parsley and coriander, finely chopped 

2 tsp whole pink peppercorns 

1 tsp whole cloves 

3 bashed garlic cloves 

3 tbsp extra virgin olive oil 

The juice and the zest of one lemon

The juice and the zest of one blood orange

Salt and pepper to season

 

Day 2, For the cooking

 

2 blood orange, thick slices

2 large yellow onions, thick slices

5 bashed garlic cloves 

Fresh sprigs of rosemary, thyme, mint 

Extra virgin olive oil 

Salt and pepper to season