Ingredients

What you will need :

• 1 lamb shoulder, bone in, square cut
• Salt, black pepper
• 4 tbsp olive oil
• 8 baby onion, peeled, cut in half
• 4 clove garlic, crushed
• 1 cup mixed olives, pit in
• 2 tbsp thyme leaves, chopped
• ¼ cup honey
• 6 whole star anise
• 1L quality chicken broth/stock


• 2 bunch baby carrots, trimmed
• 1kg baby potatoes, boiled until just tender, drained
• 2 tbsp olive oil
• Simple green salad to serve

Instructions

Preheat your oven to 200C.
Season the lamb shoulder with salt and pepper and set aside. Place the TechnIQ Square pan over a medium high heat. Add the olive oil, onions, garlic, olives, thyme and season with a generous pinch of salt. Cook, stirring often for 3 minutes then add the lamb shoulder, honey, star anise, stock and 2 cups of water to the pan.

Bring to the boil then season and make sure the lamb is in the middle with all the onions and olives floating around the outside. Crumble up a large piece of baking paper then place this over to cover the lamb and then pan.

Place into the oven and cook for 45 minutes at 200C then turn down to 150C for 2 hours. Check regularly. The lamb should be caramelising on top and smelling so fragrant with the star anise. If needed, add a little more water to make sure it isn’t over reducing. Baste the lamb twice during the cooking with the cooking juices. The lamb will be able to be easily pulled from the bone once cooked and you want the sauce to be rich and dark, quite reduced.

While the lamb is cooking in the first 45 minutes, you can prepare the roast carrots and potatoes by tossing them in 2 tbsp olive oil, season and roast in a tray for 20 minutes while the over is at 200C. Rewarm the veggies for 7 minutes at 150C once you are ready to serve the lamb.