Braised Lamb Shoulder
- 1 deboned shoulder of lamb
- 25 sage leaves
- 10 sprigs of thyme
- 10 cloves of garlic
- Salt and black pepper
- Oil for frying
- 3 carrots
- 10 shallots
- 400ml white wine
- 400ml lamb stock
- 200g pearl barley
- 1 red pepper, sliced into strips
- 1 yellow pepper, sliced into strips
- ½ broccoli
Make slits all over the lamb shoulder. Using a mortar and pestle, crush five garlic cloves, half of the herbs and the salt and pepper together and use to rub over the lamb. Tie the joint with a string.
Peel and dice the carrots.
Using a Le Creuset Signature Soup Pot, brown the lamb shoulder in a little bit of oil along with the carrots, remaining garlic cloves and whole shallots. Add the remaining herbs, white wine and the stock.
Leave to braise for 1¼ hours. Remove the lamb from the casserole and shred.
Add the pearl barley and peppers into the casserole and allow to simmer for 10 minutes. Then add the broccoli.
Place the lamb back in the casserole to combine and leave to simmer for another 10 minutes until the pearl barley is tender.