Easter Braised Lamb Shoulder - with Tomato Capsicum Sauce & Kipfler Potatoes

Easter Braised Lamb Shoulder - with Tomato Capsicum Sauce & Kipfler Potatoes

$50.00 ea
 
Serving Size: 4
Cook Time: 3 hours
 

Your family roast just got a makeover. Soft meat, a rich braising sauce, fresh basil and roast spuds. And the best bit? The oven does most of the work for you. It’s lamb-tastic.

 

COOKING INSTRUCTIONS

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    1. Give all your vegies a little wash. Preheat the oven to 160°C. Peel and dice the onion and crush the garlic. Deseed the capsicum and dice into 1 cm pieces.
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    2. Place a casserole dish (ovenproof) on high heat. When hot, drizzle olive oil and cook the capsicum for approx. 2 mins until softened. Add the garlic and onion, cook for approx. 3 mins until onions are golden.
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    3. Meanwhile, remove lamb from packaging and pat dry. Season with salt and pepper then top with the oregano. Drizzle over some olive oil and rub lamb well.
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    4. Add the tomato passata, brown sugar, tomato paste and half the basil (including the stems) to the capsicum and onion. Season with salt and pepper and cook for approx. 3 mins. Pick the remaining basil leaves, set aside. Add 2 cups of hot water to the pot then bring to the boil. Add the lamb then place lid on (or cover with foil) and cook in the oven for 2 hours. Remove lid or foil then cook uncovered for another 30 mins, until the lamb is very tender to the touch.
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    5. Scrub the kipflers under running water to remove dirt. Add to a pot and fill with room temperature water and some salt. Bring to the boil then reduce heat to medium low then simmer for approx. 25 mins or until soft. Drain potatoes then place on a baking tray lined with baking paper. Drizzle olive oil, season with salt and pepper and toss. Place potatoes in the oven for the final 30 mins of the lamb cooking time.
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    6. Place a frying pan on high heat and sauté baby spinach leaves for approx. 1 min until softened and vibrant. Remove the potatoes and lamb from the oven. Very carefully remove the lamb from the pot and discard the basil stems. Using a large spoon, remove the top layer of fat from the sauce and discard. Squeeze the juice of the lemon into the sauce and stir through. Serve sauce on a platter then place the lamb. Place kipflers on a platter then add the spinach leaves, toss through. Garnish with basil leaves. Consume within 48 hrs.

WHAT'S IN THE BOX?

 

  • 1 lamb shoulder (bone in)
  • 1 brown onion
  • 2 garlic cloves
  • 2 red capsicums
  • 1 tbsp dry oregano
  • 700 g tomato passata
  • 1 tbsp tomato paste
  • ½ bunch basil
  • 10 kipfler potatoes
  • 120 g baby spinach leaves
  • 1 lemon
 

    WHAT YOU’LL NEED FROM YOUR PANTRY

     

    • 2 tbsp brown sugar
    • Olive oil
    • Salt
    • Pepper
     

      IF YOU DON’T HAVE A PANTRY ITEM, YOU CAN ADD IT NOW

      Csr Brown Sugar 500g

      $3.29 ea
       

      Golden Shore - Brown Sugar (500g)

      $1.99 ea
       

      Villa Rossi - Extra Virgin Olive Oil (1l)

      $16.99 ea
       
       

      Rosto - Extra Oomph Olive Oil (750mL)

      $15.99 ea
       

      Colavita - Extra Virgin Olive Oil (1L)

      $19.49 ea
       

      Colavita - Extra Virgin Olive Oil (500mL)

      $10.49 ea
       
       
       
       

      Lake Crystal Australian Lake Salt Fine 250g

      $3.49 ea
       

      Maldon - Sea Salt Flakes (240g)

      $9.49 ea
       
       
       
       
       

      Spice & Co - Pepper Black Cracked (55g)

      $2.99 ea
       

      Spice & Co - Pepper Black Ground (55g)

      $2.99 ea