Lamb cooked slowly so that it slides apart is possibly the most decadent, yet simple spring dishes. Even though it requires long preparation and patience, this dish absolutely deserves it.
Preparation: 24 hrs marinating – Cooking Time: 6-7 hrs
Ingredients
- 1 shoulder of lamb, weighing about 2.5kg
- 150ml (5 fl oz) Extra Virgin Olive Oil
- 1 bunch fresh thyme
- 1 garlic bulb, plus extra sliced cloves for marinating
- sea salt and black pepper
- 8 medium onions, peeled
- 250ml (1 cup) balsamic vinegar
Instructions
- Marinate the lamb for a day in Extra Virgin Olive Oil with 6-8 sprigs thyme and some extra thinly sliced garlic. Before you cook the lamb, leave it out of the fridge for a good hour or two, so that the meat is at room temperature.
- Preheat the oven to 180°C.
- Season with salt and freshly milled black pepper according.
- Place the meat in a large casserole with whole peeled onion, the latter can be drizzled with olive oil and seasoned as well. Place a little olive oil in the bottom of the pan, then place the casserole into the preheated oven for 15-20 minutes until the lamb and onions have coloured.
- Remove the casserole from the oven, then add about 8 sprigs thyme along with the garlic cloves. Reduce the oven temperature to 110°C and return the meat to the oven. Cook for 5 hours with the lid on.
- Add the balsamic vinegar, remove the lid and continue to cook for a further 1 hour.
- Place the casserole on to a low heat to reduce any excess liquid. Baste the lamb with this during the reducing, along with the onions, Just be careful they don’t stick or burn.
Serving suggestion
- Serve the soft meat cut in pieces with the onions, some of the juice, a few cloves of garlic, sauted asparagus and some mashed potato.
- Enjoy this heavenly dish!
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