Game Day Recipe: Lamb Shoulder, Tzatziki, and Green Chilli Buns Recipe
Lamb shoulder, tzaziki and green chilli buns
Succulent lamb shoulder, creamy tzatziki, and a kick of Aioli's Green Chilli, all piled into fresh ciabatta buns.
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Ingredients:
-1 lamb shoulder
- 2 carrots
- 2 onions
- 1 head garlic
- 250 ml dry white wine
- 250 ml chicken stock
- 1 sprig of Rosemary
- 4 springs thyme
- 1 bay leaf
- salt and freshly ground pepper
- sunflower oil
- 3 anchovies (optional)
- 1 lemon
- 2 carrots
- 2 onions
- 1 head garlic
- 250 ml dry white wine
- 250 ml chicken stock
- 1 sprig of Rosemary
- 4 springs thyme
- 1 bay leaf
- salt and freshly ground pepper
- sunflower oil
- 3 anchovies (optional)
- 1 lemon
- red onion (chopped)
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Directions:
1. First make sure that the leg of lamb will fit in your pot with a lid (for the oven).
2. Preheat the oven to 120°C.
3. Pour 50 ml sunflower oil in the pan and heat. Be generous. Rub lamb shoulder with juice of 1 lemon and season generously with salt and pepper. Fry the leg of lamb for about 5 minutes on each side, until browned. Remove and place it into a plate.
4. Wash the carrots, peel and cut them into chunks
5. Peel the onions, cut them into wedges (in the same size as the carrots).
6. Prepare garlic. Remove the outside thick skin of the head of garlic. Separate the head in cloves. Don’t remove the skin.
7. When meat is removed, throw in the pan the aromatics (carrot, onion, garlic, anchovy, bay leaf, thyme and rosemary), season with a little salt and cook for about 2 to 3 minutes over medium heat. Pour white wine & increase the heat until it simmers. Let it simmer until at least half of the white wine evaporates.
8. Place the leg of lamb on top of the vegetables. Add the chicken stock. Bring to boil then remove from heat and cover your dish.
9. Put your lidded casserole in the oven for 7 hours at 120°C.
10. Serve lamb with tzaziki, red onions and Aioli Green Chilli in fresh buttered rolls.
2. Preheat the oven to 120°C.
3. Pour 50 ml sunflower oil in the pan and heat. Be generous. Rub lamb shoulder with juice of 1 lemon and season generously with salt and pepper. Fry the leg of lamb for about 5 minutes on each side, until browned. Remove and place it into a plate.
4. Wash the carrots, peel and cut them into chunks
5. Peel the onions, cut them into wedges (in the same size as the carrots).
6. Prepare garlic. Remove the outside thick skin of the head of garlic. Separate the head in cloves. Don’t remove the skin.
7. When meat is removed, throw in the pan the aromatics (carrot, onion, garlic, anchovy, bay leaf, thyme and rosemary), season with a little salt and cook for about 2 to 3 minutes over medium heat. Pour white wine & increase the heat until it simmers. Let it simmer until at least half of the white wine evaporates.
8. Place the leg of lamb on top of the vegetables. Add the chicken stock. Bring to boil then remove from heat and cover your dish.
9. Put your lidded casserole in the oven for 7 hours at 120°C.
10. Serve lamb with tzaziki, red onions and Aioli Green Chilli in fresh buttered rolls.