Real comfort food and great recipe to share with family and friends.
In the kitchen:
- Trim the lamb of the excess fat, chop your carrots, mushrooms and onions into small even sizes.
- Boil the potatoes, add butter and crush with the back of a fork.
- Preheat your barbecue for direct heat, approx. 200°C.
- Preheat the Dutch Oven for around 10 minutes, then add a little vegetable oil and brown the lamb for around 5 minutes either side, adding some salt and pepper to season.
- Remove the lamb and add the vegetables and sauté off with 50g of butter for 10 minutes until soft, seasoning more along the way.
- Return the lamb to the pot with the vegetables and add Guinness or Stout to deglaze your pan. After about a minute or so, add your chicken stock to the lamb.
- Change your barbecue to indirect heat, at around 180°C.
- Place the lid on the Dutch oven and cook your shoulder of lamb for 3 hours, until the shoulder is tender and pulling apart with ease. Take the lamb out, place into a large bowl and shred it.
- Add the shredded meat back into the Dutch oven, including all the juices.
- Add the peas and lay your potatoes evenly over the meat. Cook with the lid off for a further 30 minutes on indirect heat, or until the potatoes are golden brown on top.
- Allow to cool slightly before serving.
October 13, 2016