Slow Cooked Shoulder of Lamb
with Charred Chilli Salsa Rainbow Slaw, Green Sauce and Mustard and Dill New Potato Salad
This year, Easter will be a little more special as we can celebrate outside with friends for the first time this year. So, something to match the occasion is required.
Smokey, slow-cooked shoulder of lamb, surrounded by a host of vibrant colours and flavours will ensure everyone remembers this spring celebration!
And the best part, most of it can be prepared beforehand, so when your friends arrive, you can spend quality time with them as the aroma of braising lamb wafts past their noses!
Time: 6 Hours(but only 1 hours work!)
BBQ Skill – Novice
Skinless pork belly (mine was about 2kg)
A head of cabbage diced up
3 rashers of back bacon, diced into thin strips
Any BBQ rub suited to pork; I’ve used ‘Honey Hog Wash’ from Rusty BBQ Co.
Irish Black Butter (or any spiced apple chutney)
4 Red peppers
6 Red Jalapeno Chilli’s
4 tsp Finely Chopped Parsley
75g Caster sugar
2 White Onions
50ml Red Wine Vinegar
6 ripe tomatoes
2 cloves garlic
1 tsp Olive Oil
Thyme leaves (2 sprigs)
2 tsp capers
Juice from 1 lemon
Handful of Parsley
Handful of Mint
Handful of Tarragon
Handful of Coriander
6 good quality anchovies
75ml good olive oil
1 tsp Dijon mustard
Salt and Pepper to taste
1 Red Cabbage
1 white onion
100ml Natural Yogurt
2 tsp Salt
2 tsp freshly ground black pepper
6 sprigs of mint – leaves removed and finely chopped
Juice from 1 lemon
1kg New Potatoes
2 tsp Dijon Mustard
2 Egg Yolks
2 tsp White Wine Vinegar
100- 150ml Olive Oil
Handful of dill – finely chopped
Salt and Pepper to taste
Shoulder of Lamb – Method
1. Take your lamb out of the fridge at least 2 hours before cooking.
2. Toast the coriander and fennel seeds lightly then place in a pestle and mortar along with the cumin, salt, pepper and oregano. Pound like mad until you have a perfect rub!
3. Rub all over the lamb and leave to get up to room temp for 2 hours.
4. Light your kettle BBQ ensuring all the charcoal is loaded on one side.
5. When the charcoal is ready to cook on, sear your lamb on each side then move to the low heat side. Add some wood for smoking to the coals and put the lid on for 30 mins. The temp should be around 150 degrees.
6. After 30 mins add your lamb to a suitable baking tray which contains the garlic and the shallots, cut in half. Pour a glass of red, and the same amount of water into the tray.
7. Double wrap with foil and return to the cool side of the BBQ.
8. For the next 5 hours your job is to maintain an even 150 degrees by managing the charcoal.
9. After 5 hours is up, remove the foil and do another 30 mins uncovered.
10. Move to a tray or serving platter, squeeze with the lemon and leave to rest for 20 mins under loose foil before carving.
Charred Chili and Pepper Salsa – Method
1. Char the chillies and peppers directly over the charcoal until black all over. Turn with long handled tongs every 3 minutes.
2. Remove carefully with tongs and place in a baking tray, then cover with clingfilm and allow to cool.
3. Meanwhile, fry the onions and garlic with olive oil in a pan over a low heat for around 15 mins.
4. Peel the charred skins off the peppers and chillies and cut off the stalks.
5. A few remaining bits of charred skin is fine and adds to the flavour.
6. Chop roughly and add to the pan with the tomatoes, sugar, thyme and vinegar.
7. Bubble away on a medium heat for 20 mins until the tomatoes have collapsed.
8. Blitz in a food processor and tip out into your serving bowl.
Green Sauce – Method
1. Blitz all the ingredients (other than the salt and pepper) in a food processor until a fine, fragrant green salsa is formed. Season to taste.
Rainbow Slaw – Method
1. Peel the carrots and onion, then finely slice along with the red cabbage and mix in a bowl with the finely sliced mint.
2. Make the dressing – combine the mayo, yogurt, lemon juice, salt and pepper in a bowl.
3. When ready to serve, mix the dressing with the slaw and dress with a few sprigs of mint.
Mustard and Dill New Potatoes – Method
1. Boil your potatoes (chop any big ones in half) in salted water until they are cooked through.
2. While they are boiling make your mayo – in a bowl add 2 yolks, mustard and vinegar and whisk. Slowly add olive oil while whisking until you achieve the desired consistency. Season to taste and add some more mustard if you so wish. Add the dill and set aside.
3. Combine the potatoes and sauce while the potatoes are still hot.