nd lay flat. Stuff the lamb shoulder, spreading the herb stuffing over
For the lamb shoulder:
Preheat the oven to
Season lamb shoulder with sea salt and freshly
Preheat oven to 350\u00b0F.
Place onion, capers and lemon in a food processor. Process until a smooth paste forms.
Score meat and rub paste in well. Roll up lamb shoulder, securing with kitchen string.
Roast for 1 1/2 hours, until cooked to taste. Rest, covered, for 15 minutes. Serve sliced, accompanied by couscous and roasted carrots.
b>Lamb Shoulder has bone, then cut the meat from the bone and chop
edium-high heat. Season the lamb with salt and pepper, add
Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.
Pour in vegetable broth and enough water to cover; drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.
150 degrees C). Generously season lamb chops with salt and black
stir in chopped mint. Add lamb chops and toss to evenly
our fingers, pull apart each chop, roughly in half, along the
Wrap bacon around lamb chops; secure with toothpicks. Place in slow cooker. Cover and cook on high for 1 to 1 1/2 hours. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots. Top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and minced garlic.
ull side of a knife, \"chop\" the rosemary sprigs to bruise
oasting tin, together with the lamb shoulder and the peeled garlic cloves
220degrees).
Cut meat from lamb shoulder in 4cm cubes.
Mix
edium-high heat.
Season lamb shoulder with salt and pepper; cook
he white stalks and roughly chop green leaves. Place into cold
Trim lamb shoulder steak from bones and set
medium bowl.
Place lamb in a large sealable baggie
ouquet; set aside.
Season lamb with salt and pepper.
harp knife, slice horizontally through lamb, stopping about 1 inch from