A Toast To The Roast

It’s the season for cranking up the oven and settling in for a hearty roast dinner. Use our fail-safe techniques for delicious results every time.

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.