Chefs Rafi Taherian and Ron Desantis Slow roasted Australian lamb shoulder with roasted potatoes, rapini & gremolata

  • Prep time 0Min
  • Cook time 4Hr
  • Technique
  • Meat Lamb
  • Cut Shoulder
  • Serves 8

Slow roasted Australian lamb shoulder with roasted potatoes, rapini & gremolata

Ingredients

Roasted Lamb Shoulder:
3 to 4 pounds Australian Lamb Shoulder, trimmed
½ cup kosher salt
1/8 cup Szechuan peppercorns, toasted, crushed
¼ cup coriander seed
¼ cup mustard seed
¼ cup extra virgin olive oil
1 ½ cups red wine
2 cups crushed tomatoes
1 fresh garlic bulb, halved
Sautéed rapini as needed, for garnish
Roasted potatoes as needed, for garnish
Gremolata, recipe follows as needed, for garnish

Gremolata Ingredients :
1 cup fresh parsley
2 tablespoons orange juice
1 tablespoon cane cider vinegar
½ cup shallots, chopped
2 tablespoons fresh garlic, minced
¼ cup preserved lemon, chopped
2 tablespoons harissa
Kosher salt to taste
Fresh cracked black pepper to taste

Method

For the Lamb : Preheat oven to 325F

Season lamb shoulder liberally with salt, pepper, coriander and mustard seed.

In a large braising pan, over medium heat, sear lamb shoulder until golden

Remove lamb from braising pan and deglaze with red wine. Reduce wine by half and add remaining ingredients, including the lamb. Place in the oven, rotating half way through cooking, until tender- about 3-4 hours.

When finished, serve with roasted potatoes, rapini and garnished with the gremolata.

For the Gremolata: In a food processor, process all ingredients to the consistency of pesto. Season with salt and pepper to taste and reserve until ready to use.