Balsamic Glazed Lamb Shoulder with Pardina Lentils
Prep: 15 minutes
Cook: 90 minutes
Cook: 90 minutes
Easy
Serves 2
Perfectly caramelised, fall-off-the-bone lamb, with lentils and vegetables make for the ultimate cosy one-pot dinner. Have the leftovers for lunch the next day, if you can wait that long.
Ingredients
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1 half lamb shoulder, around 900g
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Salt and pepper, to season
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2 red onions, roughly sliced
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2 carrots, roughly sliced
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1 stick of celery, roughly sliced
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1 bulb of garlic
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500ml chicken stock
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100ml Belazu Balsamic Vinegar 1.34
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1 jar Belazu Pardina Lentils 370g
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1 tbsp parsley, chopped
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1 tbsp mint, chopped
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Salad, to serve
Method
- Step 1: Set your oven to 210C Fan. Lay the lamb shoulder into a medium oven dish and season generously with salt and pepper. Place in oven and roast for 20 minutes until well coloured.
- Step 2: Remove the lamb from the oven and reduce the temperature to 160C. Lift the lamb onto a plate then tip the red onions, carrots, celery and garlic into the tray and toss in the lamb fat. Place the lamb on top of the vegetables then pour the chicken stock around the tray. Cover the lamb with some greaseproof paper then tightly cover the whole dish with foil and put back in the oven for 1 hour.
- Step 3: After an hour, carefully remove the covering from the tray. Check the cooking of the lamb by using some tongs to pry a little of the cooked meat away from the bone, it should come away with not much resistance. Cook for 30 more minutes if needed then increase the oven temperature to 210C.
- Step 4: Drizzle over the Balsamic Vinegar 1.34 then use a spoon to baste the lamb in the stock. Lift the lamb out and tip in the Pardina Lentils, stirring to combine. Put the lamb back in the oven and cook for a final 15 minutes to brown and caramelise.
- Step 5: Remove from the oven and sprinkle over some finely chopped parsley to finish before dishing up. Serve with a lightly dressed salad.
