Braised Shoulder of Lamb with Crushed Pea Salsa

, from Issue #73. July, 2017
Photography by Josh Griggs.
Braised Shoulder of Lamb with Crushed Pea Salsa

Aromatic spices infuse this slow-cooked, rustic shoulder of lamb, which gets topped with a fresh, light salsa and toasty almonds.

Serves: 6–8


1.2 kilograms boned shoulder of lamb
2 tablespoons olive oil
2 onions, sliced
1 teaspoon each ground cinnamon, allspice, turmeric, smoked paprika and ginger
3 cloves garlic, crushed
2 tablespoons tomato paste
1 cup good-quality beef stock
sea salt and freshly ground pepper
To serve
Crushed Pea and Yoghurt Salsa, recipe below
½ cup flaked almonds, toasted
finely grated zest 1 lemon

Crushed Pea and Yoghurt Salsa
1½ cups frozen baby minted peas
1 cup thick plain yoghurt
2 teaspoons tahini paste
2 cloves garlic, crushed
1–2 tablespoons lemon juice
sea salt and ground pepper


Preheat the oven to 150°C.

Season both sides of the lamb with salt and pepper.

Heat the oil in a large sauté pan and brown the lamb until golden on both sides. Transfer to a baking dish or roasting pan.

Add the onions to the sauté pan, season and cook for 5 minutes. Add all the spices, garlic and the tomato paste and cook for 2 minutes, adding a splash of water if the pan is too dry.

Add the stock and bring to the boil. Tip the sauce over the lamb, making sure the onions are covering the top of the meat. Cover with a piece of baking paper, then cover tightly with foil or a lid.

Braise for 3 hours then test the meat with a fork, it should pull apart easily. If it doesn’t, cover again and continue to braise until meltingly tender.

To serve: Transfer the lamb to a large platter and slice or pull the meat apart. Dollop over the salsa and top with almonds and lemon zest.

Crushed Pea and Yoghurt Salsa

Blanch the peas in boiling salted water for 2 minutes, then drain and refresh.

Place in a bowl and crush half of them with a fork. Whisk the remaining ingredients together and season well. Fold in the peas.