Slow-Cooked Lamb Shoulder with Pasta & Greens

CategoryDifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time3 hrs 30 minsTotal Time3 hrs 45 mins
 3 lbs bone-in lamb shoulder
 4 yellow onions, peeled & quartered
 6 cloves garlic, peeled & smashed
 ½ tsp sea salt
 ½ tsp freshly ground black pepper
 1 lemon, halved
 2 tbsp extra virgin olive oil
 1 tbsp cumin seeds
 1 tbsp dried oregano leaves
 1 bunch lemon thyme
To Serve
 ½ bunch curly kale
 1 extra virgin olive oil
 14 oz fresh fettucinne
 3.50 oz parmesan cheese, finely grated (about 1/4 cup)
1

Preheat oven to 325°F.

2

Make small cuts all over lamb and rub with olive oil, cumin, oregano, salt and pepper.

3

Place lamb in a heavy-based roasting dish surrounded by onions, garlic cloves and lemon halves. Place thyme sprigs on top and cover tightly with foil. Place into oven for 3 hours 30 minutes.

4

Change oven to broil setting for 20 minutes, remove foil and broil until skin crisps up, remove and set aside to rest. Change oven back to 325°F.

5

Meanwhile, cook pasta according to packet directions.

6

Place kale on a baking sheet lined with baking paper, toss in oil and sprinkle with salt. Place into oven and roast for 10 minutes or until crisp. Shred meat from lamb and toss with pasta, and kale. Drizzle with pan juices and serve with finely grated parmesan.

Ingredients

 3 lbs bone-in lamb shoulder
 4 yellow onions, peeled & quartered
 6 cloves garlic, peeled & smashed
 ½ tsp sea salt
 ½ tsp freshly ground black pepper
 1 lemon, halved
 2 tbsp extra virgin olive oil
 1 tbsp cumin seeds
 1 tbsp dried oregano leaves
 1 bunch lemon thyme
To Serve
 ½ bunch curly kale
 1 extra virgin olive oil
 14 oz fresh fettucinne
 3.50 oz parmesan cheese, finely grated (about 1/4 cup)

Directions

1

Preheat oven to 325°F.

2

Make small cuts all over lamb and rub with olive oil, cumin, oregano, salt and pepper.

3

Place lamb in a heavy-based roasting dish surrounded by onions, garlic cloves and lemon halves. Place thyme sprigs on top and cover tightly with foil. Place into oven for 3 hours 30 minutes.

4

Change oven to broil setting for 20 minutes, remove foil and broil until skin crisps up, remove and set aside to rest. Change oven back to 325°F.

5

Meanwhile, cook pasta according to packet directions.

6

Place kale on a baking sheet lined with baking paper, toss in oil and sprinkle with salt. Place into oven and roast for 10 minutes or until crisp. Shred meat from lamb and toss with pasta, and kale. Drizzle with pan juices and serve with finely grated parmesan.

Slow-Cooked Lamb Shoulder with Pasta & Greens
IngredientsDirections

Recipe and photography courtesy of Australian Lamb.