Slow Roasted Lamb Shoulder
with Tomato and Basil Ragu
by chef Darren O'Rourke
The shoulder goes into a cold pan fat side down, so the fat and the pan come up to temperature together and it renders instead of scorching. Then two hours in a low oven, sitting on a tomato and basil ragu that catches everything the lamb gives off. It carves into four to six generous serves.
Lamb shoulder does a lot of work on the animal, so it runs through with fat and connective tissue that only long slow heat unlocks; boned out, it roasts flat and carves cleanly. It wants to be whole rather than rolled and netted, so the fat cap sits on top the whole way through. Ask for Boneless Lamb Shoulder at the counter at Eltham or Laverton North.
The Method
The Lamb
- Preheat the oven to 160°C, fan forced.
- Put the lamb shoulder fat side down in a heavy based pan and sear. Start it in a cold pan so the fat and the pan come up to temperature together.
- Once the fat has caramelised, turn the lamb and sear the underside, then remove it from the pan.
The Tomato Ragu
- Add a little olive oil to the same pan and sauté the onion, celery and garlic over medium heat until fragrant and soft.
- Add the tomato paste and cook for a few minutes.
- Add the tomatoes, the chicken stock and a few of the basil stalks.
- Season the fat side of the lamb and season the ragu, leaving room to season again at the end if it needs it.
- Sit the lamb fat side up on the ragu, put the pan in the oven and cook for approximately 2 hours.
To Finish
- Lift the lamb out of the pan and rest it for 15 minutes.
- Return the pan to the stove and pull out the basil stalks.
- Correct the seasoning if it needs it, and finish with basil leaves to taste and a pour of extra virgin olive oil. If the ragu has thickened too much, a little water brings it back.
- Slice the lamb, arrange it on the tomato ragu and serve.
Pick up the cut in store.
Ask for Boneless Lamb Shoulder at the counter.
2/266 Bolton Street
Eltham VIC 3095
10 Raymond Rd
Laverton North VIC 3026