A meltingly tender, fragrantly spiced shoulder of lamb bathed in a spiced sauce that you won't be able to get enough of!
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Prep Time 10 minutesmins
Cook Time 6 hourshrs
Total Time 6 hourshrs10 minutesmins
Course Main Course
Cuisine Asian
Servings 8
Calories 223kcal
Ingredients
2tablespoonvegetable oil
1.6kgboned and rolled lamb shoulder
2onionshalved and cut into half moons
2tablespoonfresh root gingergrated
3clovesgarlic finely sliced
2red chilliesboth de-seeded, one chopped and one thinly sliced (I used one dried chilli)
1tablespoonsoft brown sugarplus 1 tsp
3star anise
2lemongrass stalkstough outer leaves removed, then bruised
1½litreslamb stock
1½tablespoontomato purée
2tablespoonThai fish sauce
2 limesjuice
10gramsfresh mint leavestorn
10gramsfresh basil leaves
Instructions
Place the lamb and all the other ingredients into your slow cooker.
Cook in the slow cooker for 6 hours on HIGH or 8 hours on LOW.
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.
If you have refrigerated the lamb then also chill the stock overnight in the fridge as you will be able to easily remove any fat that floats to the top.
To serve slice the lamb very thickly, through the cling film, then remove the film and any string holding the rolled lamb together.
Before serving reduce the stock by simmering in a saucepan until it is reduced by at least ⅔. Adjusting the seasoning to your liking .
Place the slices of lamb in an ovenproof dish and spoon over a little of the reduced stock. Cover with foil and reheat in the oven for 20 minutes at 160C (325F) or cover with plastic wrap and reheat in the microwave for 4 - 5 minutes until piping hot.
To serve, carefully lift the lamb slices onto the plate and spoon the reduced sauce over the top serve with vegetables and either rice or potatoes.
Notes
This recipe is published with the permission of Jacqueline O'Donnell.