Hayden Quinn’s favourite lamb one pan wonders. The perfect meal for sharing with a group.
Ingredients:
2kg lamb shoulder
2 cups red wine
2 cups stock
1/4 cup worcestershire sauce
1 head garlic, halved
1 leek, sliced
2 x 400g cans peeled tomatoes
parsley stalks, roughly chopped
3 sprigs thyme
1/4 cup olive oil
sea salt and pepper to taste.
1kg floury potatoes, peeled and quartered
125ml (½ cup) milk
175g unsalted butter
sea salt, to taste
3 bunches mixed baby carrots
1 tbs olive oil
1 tbs unsalted butter
1 tbs honey
3 sprigs thyme
sea salt and pepper, to taste
150g green peas
150g snow peas, sliced thinly
150g fresh broad beans, removed from pod, blanched in boiling water then refreshed in cold water, and shelled
3/4 cup mint
2 tbs olive oil
1 tbs chardonnay vinegar
1 lemon, zest
sea salt and pepper, to taste
Directions:
Preheat oven to 110C. In a roasting dish place your lamb shoulder, add in red wine, stock and Worcestershire sauce being sure not to wet the skin of the lamb.
Scatter garlic, leek, tomato and parsley around the lamb. Sprinkle over thyme leaves, drizzle with olive oil and season well with salt and pepper.
Cover with baking paper and then tightly close with foil and cook for 3hrs. Remove foil and crisp the skin for 30mins at 200C.
Allow to rest for 15-20mins and serve.
Cover potatoes in a saucepan with cold salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender.
Drain then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.
While the lamb is resting, preheat oven to 220C. Place carrots on tray and drizzle with olive oil and season well with salt and pepper, add honey and thyme. Toss to coat.
Roast for 20-25 minutes until golden and tender. Loosely cover with foil to rest.
Combine peas and beans in your serving bowl, toss through mint. Season with salt and pepper and dress with oil and vinegar.
