Slow-braised Shoulder of Lamb with Oregano and Lemon Salsa

Preheat the oven to 200°C fan bake.

Make 6 deep slits in the lamb and press a clove of garlic into each one. Put the remaining garlic, rosemary, onions and the stock in the base of a roasting dish and season.

Stir the brown sugar and vinegar together, rub all over the lamb and season with salt and pepper. Place fat side up in the dish and roast for 30 minutes.

Take out of the oven, cover with a piece of baking paper then seal the dish tightly with foil.

Reduce the heat to 150°C regular bake.

Cook for about 3½ hours, or until the lamb is very tender when pierced with a skewer. Remove the paper and foil and roast for a further 30 minutes. Let the meat rest for 20 minutes before serving.

To serve: Pull the meat off the bones, discarding any excess fat. Spoon over some the cooking juices and cloves of garlic from the dish, and a good dollop of salsa.

Cook’s note: We served the lamb over hot polenta (click here to see the recipe). A creamy potato or parsnip mash would also be delicious. The lamb can be cooked 2-3 days ahead. Cool then cover and chill. Lift off and discard the layer of fat that will have set over the jellied cooking juices. Re-cover the baking dish and place back in a 180°C oven for about 1-1½ hours, or until fully heated through to the bone.

Oregano and Lemon Salsa (gf) (v)

Stir all the ingredients together and season generously with salt and pepper.
Makes ½ cup