Warm Lamb Shoulder Salad
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 hour 45 minutes with instant pot/pressure cooker, 4 hours oven
Serves: 4
- 2 tablespoons oil
- 700g/ 1.5lbs lamb shoulder, boneless
- 3 onions, peeled and cut in half
- 6 cloves garlic, peeled and sliced
- 2 cups water
- 2 Bo Kho seasoning cubes or 4 beef stock cubes
- 2 carrots, peeled and cut into chunks
- Half a bunch of cavolo nero or silverbeet, trimmed of the ends
- 400g/14oz tin cannellini beans, drained
Mint Sauce
- 40g/1.4ozs mint leaves
- 2 garlic cloves, peeled and halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sugar
- 1 tablespoon sherry vinegar
Step 1 a Pressure Cooker - Set your instant pot or pressure cooker to the sauté function for 10 minutes. Add the oil and brown the lamb shoulder on both sides. Then add the onions, garlic, water and crumbled seasoning cubes and set to medium pressure for 1.5 hours. Release the pressure and check the lamb is falling apart. If it isn't put it on cook for another 15 minutes. Add the carrots and cavolo nero to the pressure cooker and cook on low pressure for 5 minutes. Then add the drained cannellini beans and heat these through-there should be a lot of heat left in the stock pot to warm these up.
Step 1b Oven-You can also do this in a cast iron pot on the stovetop and then oven. Brown the meat first on the stovetop and then add the onions, garlic, water, seasoning cubes to the pot. Place the lid on and transfer to a 160C/320F and cook for 4 hours or until the lamb is tender making sure that the liquid doesn't evaporate. Then move back to the stovetop and add in the carrots and cook for another 20 minutes and then add the cavolo nero and cook for 5 minutes adding the cannellini beans in at the last minute.
Step 2 -To make the mint sauce place the mint leaves, garlic, oil, sugar and vinegar into a food processor and blend. Serve the lamb with the sauce on top or have the sauce on the side.