Chefs Rafi Taherian and Ron Desantis Slow roasted Australian lamb with roasted potatoes, rapini & gremolata
- Prep time 10Min
- Cook time 4Hr
- Technique Roast, Grill
- Meat Lamb
- Cut Shoulder
- Serves 8
Slow roasted Australian lamb shoulder with roasted potatoes, rapini & gremolata
Ingredients
Roasted Lamb:
3 to 4 pounds Australian Lamb Shoulder or leg, trimmed
½ C kosher salt
1/8 C Szechuan peppercorns, toasted, crushed
¼ C coriander seed
¼ C mustard seed
¼ C extra virgin olive oil
1 ½ C red wine
2 C crushed tomatoes
1 fresh garlic bulb, halved
Sautéed rapini as needed, for garnish
Roasted potatoes as needed, for garnish
Gremolata, recipe follows as needed, for garnish
Gremolata Ingredients :
1 C fresh parsley
2 Tbsp orange juice
1 Tbsp cane cider vinegar
½ C shallots, chopped
2 Tbsp fresh garlic, minced
¼ C preserved lemon, chopped
2 Tbsp harissa
Kosher salt to taste
Fresh cracked black pepper to taste
Method
For the Lamb : Preheat oven to 325F
Season lamb liberally with salt, pepper, coriander and mustard seed.
In a large braising pan, over medium heat, sear lamb until golden
Remove lamb from braising pan and deglaze with red wine. Reduce wine by half and add remaining ingredients, including the lamb. Place in the oven, rotating half way through cooking, until tender- about 3-4 hours.
When finished, serve with roasted potatoes, rapini and garnished with the gremolata.
For the Gremolata: In a food processor, process all ingredients to the consistency of pesto. Season with salt and pepper to taste and reserve until ready to use.
