SLOW ROASTED LAMB SHOULDER

Category
RPS Dinner Party, Single Dishes
Instructions
  1. preheat your oven to 180c and then remove the slab of lamb shoulder from plastic wrapping
  2. heat a small amount of oil in a non-stick frying pan (approx. 50ml) and seal lamb on both sides
  3. transfer to your oven for 4-5 minutes or until hot and crispy on the outside
  4. microwave the smoked eggplant puree for 20 seconds to knock the chill off it
  5. spoon puree into the middle of a plate or bowl
  6. place lamb shoulder into centre of eggplant and spoon over chilli been sauce
  7. sprinkle over the Thai spiced crust
  8. garnish with coriander and serve immediately

 

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