Slow-roasted lamb shoulder is one of the most forgiving cuts to cook. The long, gentle roast transforms the meat into meltingly tender strands. Roasted beetroot and carrots add sweetness to the dish, while the sautéed beetroot stalks and greens served over yoghurt and a contrasting tang. Traditional Tracklements Mint Jelly completes the dish to help cut through the richness, creating a dish that feels both rustic and fresh.
Prep time: 20 minutes Cook time: 4 hours Serves: 4–6
Ingredients
2.2kg pasture-raised lamb shoulder, bone-in
2 tbsp olive oil
2 garlic cloves, crushed
Zest from 1 lemon
Juice from ½ lemon
1 tsp sea salt
1 tsp ground black pepper
3 sprigs rosemary
1 stick cinnamon
3 whole star anise
1½ cups chicken stock
Carrots, Roasted Beetroot & Beet Greens
2 bunches (6-7) beetroot with stalks and greens*
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper
1 small garlic clove
To serve
6 pita breads or flatbreads
Extra lemon zest, optional
1 cup natural yoghurt
1 jar Tracklements Mint Jelly
Method
Preheat oven to 200°C.
Place lamb in a medium roasting dish. In a small bowl mix together the olive oil, garlic, lemon zest, lemon juice, salt and pepper. Rub lamb all over with the mixture. Pour the chicken stock around the base and add rosemary, cinnamon and star anise. Roast for 20 minutes, then cover the roasting tin tightly with foil, reduce the oven to 160°C and roast for 3.5 hours or until fork tender and pulling away from the bone. Rest for 15 minutes before shredding.
Meanwhile, wash, peel and quarter beetroots and toss with one tablespoon olive oil, balsamic vinegar, honey, salt and pepper. Place in another roasting tin and cover with foil. Set aside.
Wash then chop beetroot stalks and greens. Add to a pan or saucepan with the other tablespoon oil and crushed garlic, then sauté until wilted. Set aside.
Wash and trim greens off carrots. Place carrots in another small roasting tin, toss with remaining olive oil and season with salt and pepper.
1.5 hours before the end of the lamb cooking time, place the beet tray on the lower rack, followed by carrots next to it with 25 minutes to go.
Serve shredded lamb tableside with pita bread along with the roasted beets sprinkled with extra lemon zest, if using, and roasted carrots. Spread yoghurt on a small plate and top with sautéed beet greens. Serve with mint jelly.
*Notes: if you can’t find beets with stalks and greens attached simply use 1.2kg beetroots and either serve the yoghurt plain or sauté 260g baby spinach as per the method to top the yoghurt with.
Recipe by @wholesomecook