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Slow roasted lamb shoulder with baby vegetables, kale, preserved lemon and quinoa

Recommended with Coates The Cabernet Sauvignon 2012

Serves 6-8 with leftovers (sometimes…)
*Note* this does take a long time to cook, takes approx 4hrs. Start the recipe the day before.
1 large shoulder of lamb
¼ cup olive oil
1 head garlic broken up
Few sprigs rosemary, it grows everywhere to pick some
Season meat the day before
1 lamb shoulder rubbed the night before with a little salt and olive oil
When ready to cook, heat oven to 220C. Place meat on a tray (line with baking paper, it makes it so much easier to clean later on!).
Put lamb in oven and leave for 20 minutes. Reduce temperature to 160C and add 2 cups water 1 cup white wine a head of garlic and the rosemary (if you can manoeuvre the lamb to sit on top of these that is best)
Every 30-45 minutes baste the meat with juices collecting at the base of the dish. If the juices start to dry out, add another cup of water. When the meat starts to fall apart, it is ready (when grabbed with your tongs is should pull away from the bone relatively easily if it doesn’t, it needs longer). Leave out of oven and rest for 20 mins in a warm spot before serving.
For the other ingredients
Whilst the lamb is cooking get this prepared (or better yet get your preparation done the day before)
Peeled baby beets, baby carrots, shallots and any other root vegetables you like. For 8 people you will need about 1 cup/person raw.
Toss with a small amount of olive oil, salt and black pepper, place on a baking tray lined with baking paper and pop into the oven with the lamb and cook until tender and caramelised. Remove and set aside until ready to serve (heat through in oven before serving)