Recipe: Slow Roasted Lumina Lamb Shoulder
Inside the kitchen with Minaret Station’s Chef, Alastair Wilson
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1 x Lumina oyster cut lamb shoulder, around 1kg
If you are local to Wanaka, Lumina Lamb can now be purchased from Mediterranean Market.
1 x lemon zest
1 x chili - finely diced
1-2 tsp roasted cumin seeds
4 Garlic cloves - chopped
Fresh thyme, parsley, and tarragon.
1 cup beef/lamb or chicken stock -
3/4 cup red wine.
Olive oil
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1/2 Granny Smith apple - cut into match sticks or grated
1 x small celeriac about 200 grams - cut into match sticks or grated
1 x small fennel - finely sliced
250 grams white cabbage - finely sliced
80 grams chopped roasted almonds
1/2 onion - finely sliced
60 grams parmesan cheese - grated
1 x fresh chilli finely chopped
70 ml Olive oil
2 x lemon juice
Chopped fresh parsley and tarragon
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1-2 shallots finely diced
50 ml forum chardonay vinegar
1 tbsp manuka honey
1 cup of fresh mint leaves - finely chopped
Lamb Shoulder
Step 1
Pre heat oven to 180C. Place lamb in a roasting pan, add diced chilli, cumin seeds, herbs, garlic, salt and pepper. Mix with lamb well. Pour in wine, stock and olive oil, cover with tin foil then roast 180 30-40mins.
Step 2
Reduce oven heat to 150C and cook for 4 hours, until meat pulls away from the bone (3¾-4¼ hours).
Step 3
Remove tin foil, turn up oven to 180C, caramelise the top of lamb for 10 minutes Set aside to rest 5-10 minutes.
Almond Apple Slaw
Step 1
Shave cabbage into a bowl. Add celeriac, apple, fennel, onion, herbs, and mix to combine.
Step 2
Whisk olive oil and lemon juice in a bowl, and season to taste. Add to salad and toss to combine.
Step 3
Stand until mixture softens slightly and flavours meld (8-10 minutes), then stir in parmesan cheese and roasted almonds.
Mint Dressing
Step 1
Add vinegar, honey and shallots to a saucepan, bring to the boil.
Step 2
Remove from heat and add chopped mint and olive oil. Season to taste and allow to cool.