Braised Shoulder of Lamb with Chinese Flavous
3½ - 4 lb shoulder of lamb
2 teaspoons salt
1 teaspoon freshly ground 5 pepper or black pepper
3 tablespoons groundnut oil
20 whole garlic cloves, unpeeled
1 tablespoon finely chopped fresh ginger
3 tablespoons finely sliced shallots
3 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons light soy sauce
1 tablespoon chili bean sauce
475 ml (16 fl oz) homemade chicken stock
4 small sprigs fresh rosemary
3 sprigs fresh thyme
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh chives
- Ask your butcher to boned the shoulder of lamb. Be sure to ask for the bone.
- Preheat the oven to 190°C/375°F/gas mark 5.
- Sprinkle the salt and pepper evenly over the lamb shoulder. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, turn the heat to low. Add the lamb and slowly brown on all sides for about 15 minutes.
- Transfer the lamb to a large heavy casserole. Drain off all excess fat, add the garlic, ginger and shallots and stir-fry for 2 minutes.
- Transfer this mixture to the casserole, add the rice wine, soy sauce, chili bean sauce and chicken stock.
- Bring the mixture to a simmer, add the rosemary and thyme. Cover tightly and bake in the oven for 1½ hour or until the meat is very tender.
- Slice the lamb and place it on a warm platter, arrange the whole garlic around. Remove all surface fat from the liquid and reduce by one-third. Pour this over the lamb, sprinkle with the cilantro and chives and serve at once.