Chef Brandon Hudson Roasted lamb shoulder paella with mushrooms, aleppo pepper and za'atar
- Prep time 10Min
- Cook time 50Min
- Technique Stew
- Meat Lamb
- Cut Shoulder
- Serves 24
This hearty paella features tender Australian lamb shoulder, earthy mushrooms, and aromatic Za’atar, simmered with rice, preserved lemon, and Aleppo pepper for a bold, flavour-packed dish.
Ingredients
- 180ml extra virgin olive oil
- 3 large onions, chopped
- 6 cloves garlic, chopped
- 1.8kg cremini mushrooms, sliced
- 2kg Australian lamb shoulder, cut into 2.5cm pieces
- 1 tablespoon Aleppo pepper flakes
- 2 tablespoons Za'atar seasoning, divided
- 3 quarts (about 2.8L) paella rice
- 3 quarts (about 2.8L) water
- 3 quarts (about 2.8L) unsalted chicken stock
- 1 preserved lemon, quartered and thinly sliced
Method
1. Heat oil in large rondeau on medium heat. Add onions, garlic and mushrooms. Cook until softened and most liquid is evaporated.
2. Add lamb and Aleppo pepper; cook 4-5 min. until meat is browned.
3. Add 1 tablespoon Za'atar and rice; cook 3-5 min. until combined.
4. Add remaining ingredients to pot; bring to a boil. Season to taste with kosher salt and ground black pepper. Reduce heat to medium, cook 20 min., stirring occasionally until rice is almost cooked through. Remove from heat, cover with lid; let stand 10 min. or until rice is done.
5. Sprinkle with remaining Za'atar before serving.
