This beautiful recipe is sure to go down a treat with family and friends.
In the kitchen:
- Trim the lamb of the excess fat, chop your carrots, mushrooms and shallots into roughly even sizes.
- Boil the new potatoes, add butter and crush with the back of a fork.
- Preheat your barbecue for direct heat, at around 200°C.
- Preheat the Weber® GBS™ 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.
- After 5 minutes, remove the lamb and place to one side. Add the vegetables and sauté off with 50g of butter for a further 10 minutes until soft, seasoning more along the way.
- Return the lamb to the pot with the vegetables and add wine 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 Weber® GBS™ 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 using the Weber Original™ Bear Claws.
- Add the shredded meat back into the Weber® GBS™ Dutch Oven, including all the juices.
- Add the peas and lay your potatoes rustically over the stew. Cook for a further 30 minutes on indirect heat, or until the potatoes are crispy and golden brown on top.
- Allow to cool slightly and serve with red cabbage.
December 3, 2015