Name: Asian Spiced Shoulder of Lamb
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 8
Ingredients: 2 tbsp rapeseed oil; 1.6 kg boned and rolled Scotch lamb shoulder; 2 onions (halved and cut into half moons); 2 tbsp grated fresh root ginger; 3 garlic cloves (finely sliced); 2 red chillies (both de-seeded, one chopped and one thinly sliced (I used one dried chilli)); 1 tbsp soft brown sugar (plus 1 tsp); 3 star anise; 2 lemongrass stalks (tough outer leaves removed, then bruised); 2 litres lamb stock (I used 1.5 litres in the Slow Cooker as it doesn't evaporate the same); 1½ tbsp tomato purée; 2 tbsp fish sauce; Juice 2 limes; big handful of mint leaves (torn); handful basil leaves

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Asian Spiced Shoulder of Lamb with Chantenay Carrots and Garlic Cream Potatoes

The last time I featured Aldi products it was to showcase some of their top of the range frozen foods, this time I’ve been asked to take part in the Aldi Challenge. The Aldi Challenge is an initiative to ensure that every shopper can enjoy January, if you shop at Aldi you will still have money to spare for enjoying new activities and eating well.

Here is my shopping comparison, I couldn’t believe how much I saved.

The Rolled Shoulder of Lamb at Aldi was Scotch Lamb with the QMS mark on it and the comparative lamb at the major supermarket was ‘British’ Lamb with the Red Tractor. Generally Scotch Lamb is more expensive than British Lamb.
The ice cream I bought at Aldi was a named brand and the comparative tub of ice cream was top of the range own brand.

I first saw this recipe demonstrated by Jacqueline O’Donnell, of The Sisters Restaurant, for Quality Meat Scotland. She kindly gave me a copy of the recipe and says “this dish is worth all the effort in time for maximum taste” I would certainly agree with that.

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Asian Spiced Shoulder of Lamb

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

A meltingly tender, fragrantly spiced piece of Scotch Lamb bathed in a sauce that you won't be able to get enough of!

Course: Main Course

Cuisine: Asian

Keyword: lamb, slow cooker, spiced

Servings: 8

Calories: 228 kcal

Author: Jacqueline O'Donnell

Ingredients

2 tbsp rapeseed oil
1.6 kg boned and rolled Scotch lamb shoulder
2 onions halved and cut into half moons
2 tbsp grated fresh root ginger
3 garlic cloves finely sliced
2 red chillies both de-seeded, one chopped and one thinly sliced (I used one dried chilli)
1 tbsp soft brown sugar plus 1 tsp
3 star anise
2 lemongrass stalks tough outer leaves removed, then bruised
2 litres lamb stock I used 1.5 litres in the Slow Cooker as it doesn't evaporate the same
1½ tbsp tomato purée
2 tbsp fish sauce
Juice 2 limes
big handful of mint leaves torn
handful basil leaves

Instructions

Using a large deep ovenproof dish, slow cooker, Aga or warming drawer
Place the lamb and all the other ingredients into whichever appliance you are using for cooking,
Put in the oven at 140C for 4-6 hours or 8-10 hours in the slow cooker/crockpot.
Once it is fork tender, remove the lamb from the dish and lay onto several layers of cling film, roll up tightly. For best results refrigerate the lamb overnight, wrapped in cling film.
Allow to rest whilst you reduce the stock in the pot by at least 2/3 adjusting the flavour to your liking I also chilled the stock overnight before reducing, this meant I could remove a thick layer of fat.
Use all the same ingredients, however, you always have to taste & try to get the balance right in Asian/Vietnamese cooking
To serve slice lamb very thickly, through the cling film, then remove the film and any string holding the rolled lamb together. As I had chilled the lamb, I then placed the slices in an ovenproof dish, spooned over a little of the reduced stock, cover with foil and reheat in the oven for 20 minutes at 160C.
To serve, carefully lift the lamb slices onto the plate and spoon the reduced sauce over the top serve with either rice or potatoes.

Recipe Notes

I served the Asian Spiced Lamb with Chantenay carrots and potatoes sliced, dotted with garlic butter and covered with single cream. The lamb fell apart and tasted fantastic, the flavours of all the spices had amalgamated and it was the flavour of the lamb that dominated. I have also used this technique of cling film wrapping with brisket cooked in the slow cooker and it works equally as well, it's a really dinner party winner too as you can prepare the meat the day before.

Nutrition Facts

Asian Spiced Shoulder of Lamb

Amount Per Serving

Calories 228 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2g 10%

Cholesterol 80mg 27%

Sodium 466mg 19%

Potassium 507mg 14%

Total Carbohydrates 6g 2%

Sugars 3g

Protein 26g 52%

Vitamin A 3.1%

Vitamin C 23.3%

Calcium 2.9%

Iron 15.2%

* Percent Daily Values are based on a 2000 calorie diet.

I served the Asian Spiced Lamb with Chantenay carrots and potatoes sliced, dotted with garlic butter and covered with single cream. The lamb fell apart and tasted fantastic, the flavours of all the spices had amalgamated and it was the flavour of the lamb that dominated. I have also used this technique of cling film wrapping with brisket cooked in the slow cooker and it works equally as well, it’s a really dinner party winner too as you can prepare the meat the day before.