WEEKEND TREATS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Slow-roasted lamb shoulder

20m prep 3h 30m cook 6 servings 

This succulent lamb roast is cooked low and slow until the meat falls off the bone.

Ingredients

2kg bone-in lamb shoulder

1 tbsp olive oil

1 tsp smoked paprika

1 tsp ground cinnamon

1 tsp cumin seeds

1 cup (250ml) chicken stock

1/2 cup (125ml) dry white wine

1 orange, zested, juiced

4 red-skinned potatoes, cut into quarters

1 red onion, cut into thick wedges

1/2 cup (80g) green olives

2 tbsp finely chopped toasted pistachios

2 tbsp mint leaves

2 wholemeal pita pockets, toasted

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Step 1

Preheat oven to 150C. Place the lamb in a roasting pan. Drizzle with oil and sprinkle with paprika , cinnamon and cumin . Season with salt and pepper.

Step 2

Drizzle stock , wine and orange juice around lamb. Cover with foil. Bake for 2 1/2 hours. Spoon pan juices over lamb. Arrange potato and onion around lamb. Cover with foil. Bake for 1 hour or until lamb is almost falling off the bone.

Step 3

Place lamb on a serving platter. Arrange potato, onion and olives around lamb. Sprinkle lamb with orange zest, pistachio and mint leaves . Serve with toasted pita bread .

And as always have a chilled day from the Viking