RECIPES BY Adam Liaw
Lamb shoulder with fruit-chutney glaze Serves 6
Lamb shoulder is a family favourite. The sweet chutney adds a lovely glaze, and the acid of the mint and lemon sauce cuts through the fat. INGREDIENTS 4 brown onions, peeled and quartered 2kg bone-in lamb shoulder Salt and black pepper, to season 210g fruit chutney For the mint and lemon sauce 2 cups loosely packed mint leaves, roughly chopped 2 teaspoons sugar 1 teaspoon fish sauce (optional) 60ml white vinegar Juice and grated zest of 1 lemon Salt, to season METHOD 1. Preheat oven to 180°C fan-forced. Place the onion quarters in a roasting tin. Season lamb well with salt and pepper and place on top of onions. Add 500ml water to the base of the tin and cover with aluminium foil or a lid. Roast, covered, for 3 hours. 2. Increase the oven temperature to 220°C fan-forced. Remove the lamb from the oven, uncover, and brush the top with the fruit chutney. Return the lamb to the oven and cook for a further 20-30 minutes, uncovered, until the juices at the base of the pan thicken and the lamb is well browned. Remove the lamb, leaving the onion and pan juices in the roasting tin, and rest on a plate for about 15 minutes. 3. For the mint and lemon sauce, combine all the ingredients and season with salt to taste. Stir to dissolve the sugar and salt. 4. Spoon the onion and some of the pan juices onto a serving plate, place the lamb on top and finish with more of the pan juices and the mint and lemon sauce.
LAMB SHOULDER WITH FRUIT-CHUTNEY GLAZE
EXCEPTIONALLY GOOD ROAST POTATOES
52
DARE SEPTEMBER-OCTOBER 2023
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