Middle Eastern Slow-Cooked Lamb Shoulder

newideafood.com.au

1.4 kg bone-in lamb shoulder

2 red onions, cut into thick wedges

700 g large Desiree potatoes, cut into three crossways

2 cups chicken stock

½ cup fresh orange juice

2 tbsp red wine vinegar

½ cup pitted Sicilian olives, halved

1 cup fresh mint leaves

subheading: Middle Eastern lamb:

3 tsp finely grated orange rind

2 tbsp orange juice

3 cloves garlic, crushed

2 tsp paprika

1 tsp ground cinnamon

1 tsp ground coriander

1 tsp cumin seeds

Salt and pepper, to taste

Directions at newideafood.com.au

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