Main content

http://www.lifestylefood.com.au/recipes/5382/roast-lamb-with-chunky-tomato-salsa

LifeStyleFOOD.com.au

Roast lamb with chunky tomato salsa

Practically falling off the bone, the tender meat on Merrilees Parker?s slow-cooked lamb shanks is certainly worth the wait.

Ingredients

  • For the lamb

  • Warm aioli

  • Chunky tomato salsa

  • To serve

Method

  • 1.

    Pre-heat the oven to 160degC/Gas 3/Fan 140. Place the olive oil, ginger, cumin, coriander, turmeric, juice and zest of the lemon, the stalks of the coriander and a good pinch of salt into a blender and blitz to from a smooth paste. Put the shoulder of lamb onto the two large pieces of foil and make lots of incisions with a knife. Next rub the paste all over. Add a couple of tablespoons of water then seal the foil leaving a little pocket of air above the lamb. Place onto a baking sheet and cook for 4 hours.

  • 2.

    After 4 hours open the foil and baste the lamb.  Put the garlic bulb into the oven.  Cook for a further hour when the lamb should be meltingly tender and the garlic soft. Meanwhile place all the ingredients for the salsa into a mixing bowl, season well and mix thoroughly to combine.  Turn off the oven but leave the lamb to rest inside.

  • To make the aioli: :

  • 1.

    Gently heat the olive oil. Squeeze out the really soft insides of the garlic cloves into a blender.  Add the egg yolks and some salt and pepper. With the motor running add the olive oil to make a smooth thick sauce.

  • 2.

    Place into a heavy-based saucepan so you can heat through before serving (this could also be done in with a small whisk and a bowl).

  • To serve: :

  • 1.

    Heat the bread in the oven by wrapping in a clean damp tea towel.  Shred the lamb using two forks. Give each person a piece of bread smear over the garlic sauce, top with some lamb, a good spoonful of the salsa and finish with some rocket and a couple of slices of the cucumber.  Wrap and eat immediately.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Roast lamb with chunky tomato salsa.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings