Name: Chiswick’s slow-roasted lamb shoulder with pumpkin, carrots, cumin yoghurt and mint salsa
Prep time: 40 min
Cook time: 480 min
Total time: 520 min
Yield: 4
Ingredients: 1 lamb shoulder (about 1.3kg), bone in, trimmed; 4 garlic cloves, bruised; 2 sprigs rosemary; 1 3/4 litres chicken stock; 2 tbsp vegetable oil; 1 kg butternut pumpkin, seeded, cut into wedges; 400 gm baby carrots, peeled and trimmed; ½ cup (loosely packed) mint; Lamb brine; 400 gm salt; 260 gm caster sugar; 3/4 tsp black peppercorns, cracked; 6 juniper berries; 4 cloves; Cumin yoghurt; 200 gm Greek-style yoghurt; 1 tsp cumin seeds, toasted and finely ground; Mint salsa; 1 garlic clove, coarsely chopped; 1 cup (loosely packed) flat-leaf parsley; 2 cups (loosely packed) mint; 200 ml grapeseed oil; 30 ml chardonnay vinegar

“I’d love to have the recipe for the lamb shoulder at Chiswick. It’s a true crowd-pleaser.”

Ayesha Maya, Wollongong, NSW

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Ingredients

1 lamb shoulder (about 1.3kg), bone in, trimmed

4 garlic cloves, bruised

2 sprigs rosemary

1 3/4 litres chicken stock

2 tbsp vegetable oil

1 kg butternut pumpkin, seeded, cut into wedges

400 gm baby carrots, peeled and trimmed

½ cup (loosely packed) mint

Lamb brine

400 gm salt

260 gm caster sugar

3/4 tsp black peppercorns, cracked

6 juniper berries

4 cloves

Cumin yoghurt

200 gm Greek-style yoghurt

1 tsp cumin seeds, toasted and finely ground

Mint salsa

1 garlic clove, coarsely chopped

1 cup (loosely packed) flat-leaf parsley

2 cups (loosely packed) mint

200 ml grapeseed oil

30 ml chardonnay vinegar

Method

Main

1.For lamb brine, bring ingredients and 2.6 litres water to the boil in a large saucepan, stirring to dissolve salt and sugar. Set aside to cool briefly and then refrigerate until chilled. Place lamb in a large container; it should fit snugly. Pour brine over lamb so it is completely submerged, cover with plastic wrap and refrigerate for 3 hours to allow flavours to develop.

2.Preheat oven to 120C. Remove lamb from brine and pat it dry with paper towels. Place lamb in a roasting pan with 2 garlic cloves, a sprig of the rosemary, and chicken stock, cover with foil and roast until meat falls from the bone (6-7 hours). Remove from oven and set aside.

3.Increase oven to 180C. Heat oil in an ovenproof frying pan over medium-high heat, add pumpkin, carrots and remaining garlic and rosemary, season and roast, turning occasionally, until vegetables are tender. Return lamb, uncovered, to oven at the same time and continue roasting until it forms a golden crust (35-45 minutes).

4.For cumin yoghurt, whisk ingredients in a bowl, season to taste and refrigerate until required.

5.For mint salsa, blend garlic, parsley, mint and oil in a food processor until smooth (5-7 minutes), place in a bowl, add vinegar and season to taste.

6.Discard remaining stock and serve lamb with pumpkin and carrots, drizzled with mint salsa, with cumin yoghurt to the side.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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