Spiced slow-cooked Middlehurst lamb shoulder
North Canterbury is a foodie’s paradise; just ask Jen Pomeroy. Jen is the master chef behind The Modern Mess, a recipe website that champions local food and drink.
Jen’s background as a chef and passion for eating seasonally and sourcing locally inspired her to set up a website with her own recipes. With over 900 recipes, The Modern Mess has become an invaluable resource for foodies and families across New Zealand.
Jen is supporting Made North Canterbury’s month-long celebration of local food and drink “The North Course” by showcasing North Canterbury products and producers on her website through the month of October.
To give you a taste of what’s to come, Jen and local merino lamb producer, Middlehurst Delivered, have paired up to create this delectable dish.
Jen says, “The Middlehurst butterflied lamb shoulder is the perfect low-effort slow cut that goes beautifully with spice and citrus. It is spoon tender with full flavour and cooks evenly. This recipe would also work with their oyster shoulder cut.”
To purchase Middlehurst Delivered lamb, visit middlehurstdelivered.co.nz
Recipe
Lamb shoulder
1 Middlehurst butterflied lamb shoulder
2 tbsp of olive oil
2 tbsp of Ras el Hanout
1 lemon and orange, zest and juice
1/4 cup of coriander, finely chopped
1 tbsp of pomegranate molasses
2 tsp of salt
Fennel and carrot salad
4 large carrots
2 cups of herbs – fresh mint, coriander, and parsley
1 small fennel bulb, shaved
2 cups of baby salad greens
Dressing
1 tbsp of pomegranate molasses
2 tbsp of wine vinegar
3 tbsp of extra virgin olive oil
1 tsp of dijon
1/4 tsp of salt
Serves 4–6
Marinade the lamb shoulder overnight with all the remaining ingredients. The next day, bring the lamb to room temperature and place the lamb and marinade in an oven-proof dish with ½ cup of water and cover tightly. Cook the lamb in a 160°C fan bake oven for three hours. Remove foil and cook for a further 15 minutes to caramelise the top and reduce the braising juices. Skim off some of the fat if you like.
Toss the peeled and sliced carrots with olive oil, salt, and a pinch of chilli flakes and roast at 220°C for about 15–20 minutes. Cool.
Mix the herbs, baby greens, fennel, and carrots gently together with the dressing.
Serve the lamb with thick yoghurt, flatbreads, the salad, and a sprinkle of sumac.