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Herb & Garlic Pulled Lamb Shoulder with a warm Winter Salad

Herb and Garlic Pulled Lamb Shoulder with Winter Salad  

Prep time: 15 minutes 

Cooking time: 6 hours 

 

A delicious lamb shoulder roast, the meat will fall off the bone. A simple yet healthy and delicious winters night dinner or the perfect Sunday roast. Complimented with a warm winters salad, this recipe is definately recommended to try.

Ingredients 

Lamb: 

1 lamb shoulder 

6 garlic cloves 

2 tbsp thyme, finely chopped 

2 tbsp parsley, finely chopped 

Salt & pepper to season 

2 tbsp extra virgin olive oil 

 

Salad 

Approximately 250g fancy lettuce 

5-6 small parsnips, cut into quarters lengthways 

1 bunch radishes 

1 bunch baby carrots 

Dressing: 

2 tsp dijon mustard 

Juice of 1/2 lemon 

50 mL Extra Virgin Olive Oil 

1 tsp honey 

 

  1. Preheat the oven to 140 degrees Celsius.  
  2. Place lamb shoulder in a roasting pan and cut 6 slits across the top of the lamb. 
  3. Peel garlic cloves and insert into slits on lamb so that they are completely covered. 
  4. Drizzle extra virgin olive oil over the top of the lamb and rub over to cover entire top and sides of lamb.  
  5. Season with salt and pepper before adding finely chopped herbs and spreading over the lamb using hands. 
  6. Place lamb into the oven for 6 hours.
  7.  Place carrots, parsnip and radish into a roasting pan, drizzle with olive oil and toss to coat all of the vegetables evenly. Sprinkle with salt and then place in the oven when lamb has been cooking for 4 1/2 hours.  
  8. While the vegetables are roasting, prepare the dressing by adding all dressing ingredients into a glass jar with a lid. Shake vigorously to combine. 
  9. Once the lamb has reached 6 hours in the oven, remove lamb and vegetables.  
  10. To serve, place fancy lettuce across the base of a serving platter. Top with roast vegetables and dressing as desired. Top the salad with the lamb. Use forks to pull apart lamb. 

 

 

 

Notes: Marinade lamb overnight before cooking to infuse more flavour into the meat. Save leftover dressing by keeping in sealed jar in the fridge.  

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