Nici Wickes: Slow-cooked lamb shoulder with BBQ sauce

Author
Newstalk ZB,
Publish Date
Sat, 10 Oct 2020, 10:47AM
Photo / Supplied
Photo / Supplied

Nici Wickes: Slow-cooked lamb shoulder with BBQ sauce

Author
Newstalk ZB,
Publish Date
Sat, 10 Oct 2020, 10:47AM

SLOW-COOKED LAMB SHOULDER WITH HOME-MADE BARBECUE SAUCE

In USA barbecue meats are often paired with spicy and smoky sauces, influenced by the cuisine of the nearby Caribbean.  Serve slow-cooked lamb shoulder in soft buns with lettuce and hot Jamaican-inspired BBQ sauce and I guarantee you’ll be popular!

SERVES 6-10

1 – 1.5KG lamb shoulder

MARINADE:

2 medium onions, chopped

4 spring onions

15 whole allspice   

3 T grated fresh ginger

3 bay leaves

2 T fresh thyme

5 cloves garlic

4 T soy sauce

2-3 small hot chillies

Juice from 3 limes (or lemons)

4 T cooking oil

¼ cup water

 

BARBECUE SAUCE:

¼ c marinade (above)

½ c tomato sauce

1 T soy sauce

Water to thin 

TO SERVE:

Soft bread rolls

Iceberg lettuce

  1. Make the marinade by putting all ingredients in a blender or mortar and pestle and blending until smooth.
  2. Smother the shoulder in the marinade, saving ¼ cup for the BBQ sauce. (see below) Leave for as long as you can.  I never have time so it’s usually about 30 minutes, but overnight would be fab.
  3. Preheat oven to 180 C. Place marinated lamb shoulder into a roasting dish.  Cover and tightly seal with foil and cook for 2 hours. 
  4. Remove the foil, add ¼ cup water to the oven dish, and continue to cook the lamb until the skin is well-browned and crispy and meat is falling away from the bone – another 30-45 minutes.
  5. Make your BBQ sauce by putting remaining marinade in a saucepan with tomato and soy sauces and simmering for 10-15 minutes until thickened.
  6. To serve: Pull the lamb meat apart with a fork and serve on buns with lashings of BBQ sauce and shredded iceberg lettuce. 

LISTEN TO AUDIO ABOVE 

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