James Strawbridge's Lamb Shoulder

Serves 4-6

INGREDIENTS:

For the lamb:

2 kg Shawarma Spiced Whole Lamb Shoulder
225g chickpeas
4 shallots, finely sliced
2 tbsp tahini
100g Halkidiki pitted olives, sliced
150g dried figs, halved
2 tbsp Extra Virgin Cold Pressed Rapeseed Oil
2 tbsp mint sauce
150ml Dart Valley Reserve white wine
500ml chicken stock
Salt and pepper to season

 

For the parsnips:

1kg parsnips, peeled, chopped, par-boiled
1 large cauliflower, roughly chopped
2 tbsp honey
2 tbsp Extra Virgin Cold Pressed Rapeseed Oil
1 tsp shawarma spice
Pinch of chopped thyme
Salt to season

 

For the crispy peel and leaves:

Parsnip peel
Cauliflower leaves, roughly chopped
2-4 tbsp rapeseed oil
Good pinch of salt

 

To serve:

Spring greens, steamed

 

METHOD:

1. Preheat your oven to 200˚C. Drizzle the lamb shoulder with oil and rub with salt. Place on a deep roasting tray with the shallots and roast for 15-20 mins.
2. Then remove from the oven and add olives, figs, chickpeas, tahini, mint sauce, chicken stock and wine to the pan. Cover with tinfoil and reduce the heat to 150˚C. Slowly braise the lamb for 4-5 hours.
3. Roast the parsnips and cauliflower drizzled with oil, adding a few spoons of honey and pinch of shawarma spice. Season generously. Cook at 200˚C for 45-50mins until golden.
4. Toss the parsnip peel and cauli leaves in oil and season. Then roast on a large shallow tray for 20-25mins until golden and crispy.
5. Rest the lamb for 10-15 mins before carving and serve with the roasted vegetables, crunchy peel and some steamed spring greens on the side.