Recipe: Slow cooked lamb shoulder with blackcurrant glaze
This slow cooked lamb dish is absolutely delicious. It’s probably best left for the weekend when someone can be around the house to keep an eye on it while roasting in the oven. It’s a little on the sweet side but only from caramelised natural fruit juice, Balsamic vinegar and a little organic honey. No added refined sugar!
We served it with a simple butter lettuce and radish salad with pear dressing and some spiced, mint yogurt on the side. For those avoiding dairy, you can use coconut yogurt or even some coconut cream mixed with lemon juice and mint.
Cook’s notes: You can use should or leg of lamb or even beef roast for this recipe. I used 100% blackcurrent and apple juice but you can easily use other dark, tart fruit juices such as pomegranate or cherry.
- 1.5kg lamb shoulder off the bone
For the marinade:
- 1tsp salt
- 1 tsp pepper
- 1 tsp cinnamon
- 1 tbsp dried oregano
- 1 tsp ground cumin seeds
- 3 large garlic cloves, finely shopped or grated
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 cup virgin olive oil
- 2 tbsp virgin olive oil
- 3 medium brown onions, cut into wedges
- 2 cups blackcurrent and apple juice
- 1 tbsp balsamic vinegar
- 2 tbsp raw honey
- I like to cut the lamb shoulder into a thick, flat piece of meat or even large chunks. Rub the lamb with the marinade and set side for a couple of hours to infuse with flavours.
- Preheat oven to 160°C (320°F). Place onion wedges on the bottom of the oven tray. Drizzle with two tablespoons of olive oil and a little balsamic vinegar and place the lamb on top. Pour the juice on the bottom of the tray and cover the whole thing with aluminium foil, leaving a little hole in the corner.
- Cook in the 160°C (320°F) oven for 3 1/2- 4 hours, basting the meat with the juices a few times. After 4 hours hours remove the tray and pour carefully pour most of the juices out into a medium saucepan or a frying pan. This time, loosely cover the lamb with foil, turn the oven to 200°C (392°F) and cook it for a further 20 minutes.
- In the meantime, add 2 tablespoons of honey to the lamb and blackcurrant juice and bring to boil. Turn the heat down to simmer and cook for 20-30 minutes until it’s reduced by half and thickened into glaze.
- Let the lamb rest for 10 minutes before serve it on a platter or a chopping board topped with caramelised onions and glaze drizzled all over.
- To prepare the salad dressing, cut one ripe pear into small cubes and mix it with 2 tablespoons of apple cider vinegar or white wine vinegar, 2-3 tablespoons of extra-virgin olive oil, 1/2 tsp of sea salt, 1/2 tsp of ground black pepper, 1/2 tsp of wholegrain or Dijon mustard and 1/2 tsp of ground coriander seed.
- To make the spiced yogurt, use half a cup of natural, unsweetened, full fat yogurt and combine it with a pinch or two of salt, pepper, ground cumin, paprika, chilli and a tablespoon of chopped, fresh mint.
Preparation time: 15 minutes plus marinating
Cooking time: 4-5 hours
Number of servings: 4-5
If you like this, check out my Eat Drink Paleo Cookbook for more delicious paleo recipes, introduction to paleo nutrition and philosophy and a handy inventory of foods to focus on and avoid. Available on my website and on Amazon.com.