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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking. | 2. For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	1 1/2	1/2		1796.256	0.0	112.8103	145.9458
red wine	1	glass		-	-	-	-
chicken stock	500	ml		182.5959	17.9045	12.7817	6.0865
tomato	1	punnet		-	-	-	-
garlic	1	halved		-	-	-	-
red onion	2		quartered	128.0	29.888	3.52	0.32
potato	4		peeled quartered	-	-	-	-
zucchini	4		chopped	133.28	24.3824	9.4864	2.5088
eggplant	1		chopped	-	-	-	-
thyme sprig				-	-	-	-
lemon	2			2.5617	0.8233	0.0972	0.0265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.