SLOW-ROASTED LAMB SHOULDER WITH STOUT & FARRO
PREP + COOK TIME 3 HOURS 35 MINUTES (+ STANDING) SERVES 4
1 cup (195g) farro (see notes)
1.7kg bone−in lamb shoulder
2 tablespoons extra virgin olive oil
2 large brown onions (400g), cut into thin wedges
6 cloves garlic, peeled, smashed
8 fresh thyme sprigs
1/3 cup (80g) rice malt syrup
440ml Guinness stout
1 cup (250ml) beef stock
¼ cup fresh flat−leaf parsley, chopped coarsely
1/3 cup (80ml) malt vinegar
400g kipfler potatoes
1 Preheat oven to 160°C/140°C fan. Place farro in a heatproof bowl; cover with boiling water. Stand for 20 minutes or until cooled; drain.
2 Wash and pat dry the lamb shoulder. Season the fat side of the lamb with salt and freshly ground black pepper.
3 Heat oil in a large heavy−based oven−proof saucepan or casserole on high heat. Cook lamb shoulder, fat−side down, for 8 minutes or until fat is golden. Turn over; cook for a further 5 minutes; transfer lamb to a large plate.
4 Pour off all but 1 tablespoon oil and fat from the pan. Add onion, garlic, and thyme to the pan; cook, stirring to coat with oil and to remove any bits stuck to the base of the pan. Cook for 5 minutes or until onions has softened.
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