Slow Roast Lamb Shoulder

INGREDIENTS

1 lamb shoulder, bone in

Marinade

1 clove garlic, crushed with

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

1 teaspoon cumin seeds, crushed

1 teaspoon fennel seeds, crushed

50ml olive oil

Parsnip puree

8 parsnips

1 litre milk

2 cloves garlic, peeled

1 teaspoon sea salt

1 tablespoon Dijon mustard

100ml cream

75g unsalted butter

Swiss Chard

1 bunch swiss chard

Zest of 1 lemon

Salt, black pepper and Petersham Zizola olive oil to season

COOKING INSTRUCTIONS

Combine garlic/salt, pepper, cumin and fennel seeds with oil. Massage marinade into lamb shoulder and leave in the fridge overnight

Preheat oven to 220C

Place lamb on a baking tray and roast in the oven for 20 minutes

Take lamb out of the oven and reduce the temperature to 160®C. Add 500ml water to the tray and cover entirely with aluminium foil. Place back in oven and cook for 4 hours or until meltingly tender

For puree, peel and core parsnips. Cover with milk and add garlic and salt. Cover with a cartouche and bring to boil. Simmer till tender.

Strain parsnips, reserving the milk

Blend parsnips, slowly incorporating butter and cream. Add some of the reserved milk till desired consistency is achieved

Swiss chard: Blanch the swiss chard in salted boiling water. Once cooked, strain well add lemon zest, salt, pepper and Zizola olive oil

Plate up and enjoy!