Pulled shoulder of lamb
Preparation time: 20 minutes
Cooking time: 4 hours
1.3kg (3lb) lean whole shoulder of lamb
For the Chimichurri marinade
125ml (4 fl oz) red wine vinegar
Salt and freshly milled black pepper
4 large garlic cloves, peeled and finely chopped
1 large shallot, peeled and finely chopped
1 green chilli, deseeded and finely chopped
25-30g (1oz) freshly chopped coriander leaves
25-30g (1oz) freshly chopped flat-leaf parsley
1 tbsp freshly chopped oregano
150ml (1⁄4 pint) rapeseed or olive oil
150ml (1⁄4 pint) water
150ml (1⁄4 pint) rosé wine
Taco shells, pitta or flatbreads, to serve
Shredded iceberg lettuce, to serve
1. To prepare the marinade, mix all the ingredients except the water and wine in a large non-metallic dish.
2. Put the lamb in the dish and make several slashes over the surface of the joint. Work the marinade mixture well into the joint.
3. Cover and refrigerate overnight.
4. Preheat the oven to 170°C/R3. Transfer the joint and marinade to a large non-stick roasting tin. Pour the water and wine around the lamb, cover tightly with baking parchment, then foil. Roast for 4 hours, turning halfway through cooking.
5. (This step is optional.) Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side.
6. Place the joint on a chopping board and ‘pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with a second fork.
7. Serve in taco shells, pitta or flat breads with salad.
Recipe and image courtesy of simplybeefandlamb.co.uk