This year for Easter I'm lucky to be up in Byron Bay with my best friends and family, and on Easter Sunday my boy turns 8! So it's a joint celebration next Sunday, and this is what I'll be making to eat on that day followed by birthday cake and a huge Easter egg hunt!
This is not a recipe I just pull out for Easter, this is an anytime of the week recipe, and it's that simple.
If you've been to any of my cooking classes you may already know how to make this.
All you need is a cast iron or enamel kind of pot with a lid, and even if you don't have that a deep baking dish will work, you'll just have to cover it very tightly with foil.
- a shoulder of lamb or possibly 2 depending on how many people you're cooking for
- 1 head of garlic - smashed slightly but no need to remover the skins
- 2 or 3 shallots or an onion (red or white doesn't matter)
- a bunch of sage
- half a punnet of cherry tomatoes
- the juice of a whole lemon
- 1L of Original Love and Bones Broth
- salt & pepper
- a little chilli (optional)
- possibly some filtered water if the broth starts to evaporate
- finely slice your onion or shallot
- wash your tomatoes & sage
- clean your lamb - I like to rinse mine and pat it dry
- pre-heat your oven to 180c
- get your cooking vessel and warm it on the stove ready for the lamb
- season your lamb front and back with lots of salt and pepper
- place the lamb fat side down to brown - caramelise it slightly
- turn the heat down, then add butter and flip it so the fat side of the meat is facing up
- quickly (before the butter starts burning) add the onion, garlic tomatoes, sage, lemon juice and broth
- it will seem quite broth depending on the size of your shoulder - this will slowly evaporate while cooking
- seal tightly with foil (pinching around the edges so no steam escapes) and I put a lid on top of that too
- place in your pre-heated oven and drop the temp to 120c
- cook for 4 hours covered (check after 3 hours to see if it needs some more liquid)
- occasionally this is when I add dutch cream potatoes (peeled and cubed) in the lemony lamb juices they turn into magic
- finely for the last hour (5th hour) I turn the heat up to around 150c, uncover it and let it cook until it all gets golden and crispy on the skins - sometimes for the last 15mins it goes up to 180c
we serve it like this:
- washed iceberg lettuce cups
- a tzatziki made with whole yogurt, grated cucumber, mint, a squeeze of lemon juice, a small clove of garlic minced, salt & pepper
- pouring the sticky juices over the lettuce cups
- sometimes if I'm not using potatoes I make a kind of fried rice with fried onion, rice and the leftover broth lamb juices
Leftover Lamb always gets turned into this salad!
To the left over cold lamb add grated green apple, grated beetroot, segments of ruby grapefruit, chives and slices of asked goats cheese - dressed with olive oil and lemon juice.
ALL RECIPES AND PHOTOS PROPERTY OF MICHELLE SCHOEPS AKA THE BROTH LADY
©Michelle Schoeps 2017
©Love and Bones Broth 2017