• Glazed Lamb Shoulder with caramelised onion & Spiced Yoghurt

    slow_cooked_blackcurrent_glaze_lamb_1

    OK so this isn’t the fastest meal to prepare but it’s a delicious and healthy version of the traditional Sunday roast that tastes amazing!

    Serve with your favourite roast vegies for a family meal you will want to have again and again. Lamb can be substituted with pork or beef as well.

    INGREDIENTS ( FOR MARINADE)

    • 1.5 boneless lamb shoulder (can used boned leg if desired, but shoulder is cheaper and ends up much more tender)
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon cinnamon
    • 1 tablespoon dried oregano
    • 1 teaspoon ground cumin seeds
    • 3 garlic gloves, chopped or grated
    • zest of 1 lemon
    • juice of 1 lemon
    • 1/4 cup extra virgin olive oil

    OTHER INGREDIENTS

    • 2 tablespoons extra virgin olive oil
    • 3 medium brown onions cut into wedges
    • 2 cups of blackcurrant and apple juice (store bought fruit juice is fine)
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons raw honey

    METHOD

    • Combine all ingredients to make marinade.
    • Cut the lamb into large chunks and rub the meat with marinade and place in fridge for 2-3 hours to fuse with flavours. (Repeat several times for more taste).
    • Pre-heat oven to 160 degrees C. Place onion wedges on the bottom of a baking tray. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Place lamb on top and pour remaining marinade over the top. Cover entirely with aluminium foil. Pierce a hole in top with a fork.
    • Cook at 160 degrees C for 3 1/2 to 4 hours basting the meat with the juices several times during this time. After 3 1/2 to 4 hours, remove the tray and pour the juices into a saucepan. Re-cover the lamb with aluminium foil, turn up heat to 200 degrees C and cook for a further 20 minutes.
    • Meanwhile, add the 2 cups of blackcurrant and apple juice  and 2 tablespoons of honey to the lamb juice in the saucepan and bring to the boil. Turn down the heat and allow to simmer for 20 – 30 minutes until it is reduced by half and has thickened into a glaze.
    • Remove lamb from oven and allow to stand for 10 minutes. Top with caramelised onions and drizzle the glaze over the top.

    To make spiced yoghurt, use half a cup of natural, unsweetened Greek yoghurt and combine it with 2 pinches each of salt, pepper, cumin, paprika, chilli and 1 tablespoon of fresh chopped mint.

    Serve on the side as a dipping sauce for the lamb.