Welcome everyone to the first of a series of recipes from our guest blogger, Kylie Harvey.
Kylie is creator and a collaborator who specialises in all things textile, art and food. Currently Kylie is exploring drawing through a 366 project on Instagram. You can check this out @indigoandquince. All I can say is that I'm beyond excited to have her on board to bring a fresh perspective and to add a creative verve to Outback Lamb.
Bon apetite everyone! FWA
Over to Kylie...
Slow Roasted Outback Lamb Shoulder
This isn’t your usual fall apart lamb shoulder. The long slow cooking means the shoulder becomes tender, but is still moist and sweet.
Perfect for slicing and serving with creamy polenta and greens or rice and Asian greens.
2kg boned Outback Lamb Shoulder
4 Tblspn extra virgin olive oil
2 onions, chopped
1 bulb garlic, sliced crossways
1-2 star anise, optional
70g tomato puree
350ml white wine
Heat oven to 80C
In a large oven proof casserole dish heat half the olive oil over a medium temperature. Brown the shoulder on all sides, remove and set aside. Place onion, star anise and remaining olive oil in the pan and sauté until the onion is translucent. Remove from the pan and deglaze the dish with the tomato puree and white wine.
Return the shoulder, onion, star anise and garlic to the pan with the wine and tomato puree mixture. Baste with the lamb with this mixture, cover with foil and bake for 45 minutes. Remove the foil and baste with the pan juices. You may need to add a little water as the meat is cooking to ensure there is around 1cm of liquid in the dish.
Cook for a further 5 hours, basting every 30 minutes or so. When done, remove the meat from the casserole dish and cover to keep warm. Add 200ml water to the dish and return to the stove top over medium heat. Reduce the liquid to a saucy consistency. Add an Italian flavour with some black olives and either basil or parsley. For an Asian feel mix through some chopped coriander, a splash of fish sauce, a little brown sugar and a top the dish with red chilli.