Lebanese braised lamb shoulder with uli spinach
Gemmayze St restaurant's head chef and owner Samir Allen shares his recipe for fall-apart tender Lebanese braised lamb shoulder. Pair with uli (stewed) spinach for the ultimate dinner party dish
Ingredients
- Lamb shoulder
- 2 boneless lamb shoulders, 1-1.2kg each
- 4 tablespoon ground coriander
- 2 tablespoon salt
- 50 millilitre olive oil
- 1 large onion, chopped
- 4 bulbs garlic, halved horizontally
- 1 bunch thyme
- 100 millilitre sherry vinegar
- 4 litre chicken stock
- uli spinach (see recipe below)
- apricot gremolata (see recipe below) – optional
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