serves
6
prep
10 minutes
cook
3:35 hours
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
3:35
hours
difficulty
Easy
level
Ingredients
- 8 garlic cloves, roughly chopped
- 1 bunch flat-leaf parsley, roughly chopped
- 2 tbsp lard, melted
- 1.2 kg lamb shoulder with bone
- 125 ml (½ cup) dry white wine
- , to serve
Resting time 20 minutes
Drink 2005 Berberana Carta de Oro Gran Reserva, Rioja, Spain ($14)
Instructions
Using a mortar and pestle, grind garlic, 1 tbsp salt and parsley to form a paste. Pour lard over lamb, then coat lamb in garlic paste.
Preheat oven to 160°C. Heat a frying pan over medium-high heat. Add lamb and cook, turning, for 5 minutes or until lightly browned all over. Transfer to a roasting pan and pour white wine into base.
Roast for 2½ hours, then cover with foil and cook for another hour until meltingly tender. Rest, loosely covered with foil, for 20 minutes before carving. Serve with patatas fritas.
Photography by Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
