Foodie Tuesday....Lamb Shoulder Roast tonight?

We all love a quick and easy dinner, but Karen Martini must be the master! Well in my house anyway!  Impress the family with this beauty - rated as the BEST MEAL I've ever served up at home....

Slow Roasted Lamb Shoulder with Pears and Cumin

Ingredients

2 brown onions, skin off and sliced into rounds

1 lamb shoulder (bone in) semi cut into portions (ask your butcher to do this)

2 tblsp cumin seeds

2 tblsp black peppercorns

5 cloves of garlic

2 tblsp flaked salt

1 tblsp olive oil

7 sprigs of tyme - leaves only

4 buerre bosc pears - skin on and cut in half

3 tblsp raw sugar

2 tblsp red wine vinegar

Method

Preheat the oven 160C fan forced or 180C conventional

Place onion in base of a heavy ovenproof dish

Trim and slightly score top of lamb

Crush cumin and peppercorns with mortar and pestle, then add garlic and salt. Crush paste and add oil. 

Smother over lamb, rubbing between bones as well. Place lamb on top of onions, scatter with thyme and add pear halves. Sprinkle with sugar and vinegar and pour in 80ml of water.

Cover dish with a double layer of foil and roast in oven for 4 hours, then remove foil and skim some of the fat. Return lamb to the oven and raise temperature to 180C fan forced. Baste lamb a little and cook for another 35 minutes or until golden brown.

Serve with silver beet sprinkled with pomegranate, lemon and feta and almond cous cous.

Just delicious!

Courtesy of :

Karen Martini from Sunday Age, August 7 2011