|
|
Instructions |
|
|
|
Heat the oven to 160C. Dry rub the lamb shoulder with the herbs and salt & pepper. Very thinly oil the base of the large oven tray. spread the pumpkin at the base. Place the lamb shoulder on the pumpkin. Blend the canned tomato, dates, onion & garlic. Pour and coat the lamb. Tightly cover the tray with foil (try not to touch the lamb) and put in the oven for at least 4.5 hours.
|
|
|
|
Remove tray, carefully remove the foil and sprinkle the lemon on the lamb and into the juices in the tray. Re-cover the foil and into the oven for another 45 minutes at least.
|
|
|
|
get all the tomatoes at the top of the lamb together with all the liquid in the pan and put into a pan. remove as much oil as you can with a spoon, then put on the stove to reduce, for about 15 mins.
|
|
|
|
At the same time, take the lamb aside and start cutting/pulling/stripping the meat off the shoulder bone and put in a deep serving dish. Pour the slightly reduced grazy onto all the lamb.
|
|
|
| Serving
Suggestions |
|
|
Eat with cous cous or bread
|
|
|
Originally Submitted
4/15/2011
|
