Savor the heartiness of this dish for Slow-Cooked Lamb Shoulder, which will quickly become your go-to wintertime comfort food! Nothing beats a hearty lunch that makes you feel warm from the inside out as the winter months approach. That’s exactly what Chef Tom Walton’s Roussillon Slow Roast Lamb Shoulder achieves, with its flavorful, sweet, and aromatic notes of star anise and honey paired with rich lamb tastes. This recipe is perfect if you want to wow your guests at a dinner party or just want to have a cozy family supper throughout the week.
This dish was expertly slow-cooked because of the saucepan TechnIQ The Square’s uniform heat distribution, which allowed for excellent cooking outcomes. The finest aspect? This multipurpose cookware easily moves from the burner to the oven and can be cleaned in the dishwasher.
- 1 square-cut, bone-in lamb shoulder
- Black pepper with salt
- 4 tsp olive oil
- 8 baby onions, sliced in half after peeling.
- 4 smashed garlic cloves
- 1 cup of pitted mixed olives
- 2 teaspoons finely chopped thyme leaves
- Half a cup of honey
- 6 whole star anise
- One-liter premium chicken stock or broth
- two bunches of cut baby carrots
- 1kg baby potatoes, boiled until just tender, drained
- 2 tablespoons olive oil
- Easy to make green salad to serve
- Preheat your oven to 200°C.
- Put some salt and pepper on the lamb shoulder and put it aside. The TechnIQ Square pan should be heated to medium-high. Together with the olive oil, add the garlic, onions, olives, and thyme. Season with a big sprinkle of salt. Add the lamb shoulder, honey, star anise, stock, and two cups of water to the pan and cook, stirring often, for three minutes.
- Bring to a boil, making sure the lamb is in the middle with the olives and onions all around it. To cover the lamb and the pan, crumble a sizable piece of baking paper and put it over.
- After cooking it for 45 minutes at 200°C in the oven, lower the temperature to 150°C for two hours.
- Check often. With the star anise, the lamb should caramelize on top and provide a delicious scent. To avoid over-reducing, add a bit additional water if necessary. Use the cooking fluids to baste the lamb twice while it is cooking. Once cooked, the lamb should come readily from the bone, and the sauce should be black and rich with significant reduction.
- Toss in 2 tablespoons of olive oil and roast the potatoes and carrots while the lamb cooks for the first 45 minutes. Preheat oven to 200°C. Season and roast on a tray for 20 minutes. When you’re ready to serve the lamb, reheat the vegetables for seven minutes at 150°C.