Chefs Rafi Taherian and Ron Desantis Slow roasted Australian lamb with roasted potatoes, rapini & gremolata
- Prep time 10Min
- Cook time 4Hr
- Technique Grill, Roast
- Meat Lamb
- Cut Shoulder
- Serves 8
A succulent slow-roasted Australian lamb shoulder, flavoured with aromatic spices, served with roasted potatoes, sautéed rapini, and a zesty gremolata for a deliciously balanced dish.
Ingredients
For the Lamb:
- 1.4 to 1.8 kg Australian lamb shoulder or leg, trimmed
- 120g kosher salt
- 30g Szechuan peppercorns, toasted and crushed
- 30g coriander seeds
- 30g mustard seeds
- 60ml extra virgin olive oil
- 360ml red wine
- 480g crushed tomatoes
- 1 fresh garlic bulb, halved
- Sautéed rapini, as needed, for garnish
- Roasted potatoes, as needed, for garnish
- Gremolata, as needed, for garnish
For the Gremolata:
- 240g fresh parsley
- 30ml orange juice
- 15ml apple cider vinegar (as a substitute for cane cider vinegar)
- 120g shallots, chopped
- 30g fresh garlic, minced
- 60g preserved lemon, chopped
- 30g harissa
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Method
For the Lamb:
- Preheat oven to 325°F
- Season lamb liberally with salt, pepper, coriander and mustard seed.
- In a large braising pan, over medium heat, sear lamb until golden
- Remove lamb from braising pan and deglaze with red wine. Reduce wine by half and add remaining ingredients, including the lamb. Place in the oven, rotating half way through cooking, until tender- about 3-4 hours.
- When finished, serve with roasted potatoes, rapini and garnished with the gremolata.
For the Gremolata:
- In a food processor, process all ingredients to the consistency of pesto.
- Season with salt and pepper to taste and reserve until ready to use.
