Slow Cooked Lamb
5 Hr 20 Min Serves 6


Ingredients

  • 2kg lamb shoulder at room temp
  • 1 bunch rosemary
  • 1 bunch thyme
  • 2 onions
  • 1 bulb garlic
  • 2 carrots
  • 2 sticks celery
  • 100g raisins
  • 100g dried apricots
  • 1 tsp ras el hanout
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1ltr cranberry juice
  • 500ml orange juice
  • 1 tin (400g) chopped tomatoes

Accompaniments

  • Cous cous, orzo or bulgar wheat to serve
  • Rainbow chard & fresh pomegranate

Method

  1. 01. First brown off the room temperature lamb shoulder in large saucepan, when the lamb has a nice colour remove and rest on side
  2. 02. Dice onion, carrot, celery, and soften in same saucepan as the lamb then add diced apricots, raisins and spices
  3. 03. Add the lamb back to the pot along with any resting juices as well as the chopped tomatoes and cranberry & orange juice
  4. 04. Put a cartouche over the lamb along with lid and cook for 3 1/2 - 4 hours at 170ºC/325ºF/gas 3
  5. 05. 15 mins before removing the lamb add your orzo or anything you desire
  6. 06. Remove from oven and rest for 30 mins adding the rainbow chard which will cook in the residual heat
  7. 07. Once rested finish with the fresh pomegranate capsules