icon-account icon-glass
Cellar door open Friday to Sunday 11am - 5pm

Braised Lamb Shoulder with Prune and Cauliflower

Posted by Fiona Wholohan on


I like this recipe as it reminds me that prunes don’t only go with pork, and that there’s more to cauliflower than just cheese. Excellent with 2011 Shiraz.

3 tblsp olive oil

1.2-1.4 kg lamb shoulder bone in, trimmed of excess fat

1 garlic clove, sliced

2cm piece ginger sliced

2 tblsp cider vinegar

1 tblsp honey

100ml whiskey

Pinch of nutmeg

 

100g pitted prunes

250ml chicken stock

 

1 cauliflower

 

zest of 1 lemon

 

1 tblsp chopped parsley

 

1 tblsp chopped mint

 

Thyme sprigs to serve

 

 

Heat oven to 150°C

Heat 1 tblsp oil in large casserole and brown lamb on all sides, remove lamb

Add garlic and ginger and saute for 2-3 mins

Add vinegar and allow to bubble up, scraping pan w wooden spoon

Add honey and whiskey and allow to reduce by half

Return lamb to dish along w nutmeg, prunes and stock

Cover and cook in oven for 1.5-2 hrs or until lamb is tender and falling off bone

Cut half the cauliflower into florets, toss in 1 tblsp oil and season

Put in baking tray and roast for 20 mins or until golden, reserve.

Remove lamb from oven and cool in cooking liquid until room temperature

Grate remaining raw cauliflower to the texture of coucous, stir in zest, parsley, mint and 1 tblsp oil, taste and season with salt.

Shred lamb and arrange on a platter, sprinkle  with roast cauliflower and raw cauliflower mix

Drizzle  with lamb cooking liquid including prunes and top with thyme sprigs

FW

Keywords

Food and Wine

Recipe

From the Archives

2013


Older Post Newer Post