Slow-braised Shoulder of Lamb with Oregano and Lemon Salsa » Dish Magazine

Name: Slow-braised Shoulder of Lamb with Oregano and Lemon Salsa » Dish Magazine
Ingredients: 1 1/2 to 2-kilogram bone-in lamb shoulder; 1 head of garlic, cloves separated and peeled; 2 big sprigs rosemary; 2 brown onions, thickly sliced; 1 cup chicken stock; sea salt; ground pepper; 2 tablespoons brown sugar; 1 tablespoon red wine vinegar; Oregano and Lemon Salsa, to serve (see recipe below) Oregano and Lemon Salsa (gf) (v); 1/3 packed cup parsley leaves; 2 tablespoons finely chopped fresh oregano; 3 tablespoons olive oil; 1 clove garlic, crushed; finely grated zest 1 lemon; 2 tablespoons lemon juice

dish.co.nz

Full-flavoured, rustic and very delicious! Slow-cooking renders this meat so tender and juicy that it can be just pulled apart. The zesty Oregano and Lemon Salsa adds a final flourish.

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Ingredients

1 1/2 to 2-kilogram bone-in lamb shoulder
1 head of garlic, cloves separated and peeled
2 big sprigs rosemary
2 brown onions, thickly sliced
1 cup chicken stock
sea salt
ground pepper
2 tablespoons brown sugar
1 tablespoon red wine vinegar
Oregano and Lemon Salsa, to serve (see recipe below) Oregano and Lemon Salsa (gf) (v)
1/3 packed cup parsley leaves
2 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
1 clove garlic, crushed
finely grated zest 1 lemon
2 tablespoons lemon juice