Throwing a dinner party? Meal prepping for the week? Regardless of your agenda, this lamb recipe has you covered; it makes six serves for six people or six days. Courtesy of celebrity chef, Hayden Quinn, it’s a succulent, mouth-watering meal that is guaranteed to please.
If you’re no Nigella, don’t let the ‘cook time’ put you off. All you have to do is rub it, put it in the oven, flick on Netflix and chill.
1⁄4 white cabbage, thinly sliced
1 tbsp vinegar
1 tbsp extra virgin olive oil
Cucumber pickles, sliced, to serve
Preheat oven to 180°C (160°C fan-forced). Place lamb shoulder in a large baking dish, brush with oil and sprinkle with dry rub and a little salt and pepper. Add 1 cup of water to the base of the pan and cover tightly with foil. Cook for 2 1⁄2 hours or until lamb can easily be shredded with two forks. Brush thickly with glaze and either shred or serve whole.
Place potatoes in a medium saucepan and cover with cold water, bring to the boil and simmer for 20 minutes or until tender, drain. Toss with mayonnaise, mustard and half the chives.
Toss sliced cabbage with vinegar and oil, a pinch of salt and pepper and serve lamb with slaw and potato salad topped with remaining chives and pickles.
Cooking Tips: if you can’t find a bone-in shoulder, a leg with a bone in or an easy carve shoulder are good substitutes.