Slow Cooked Boneless Lamb Shoulder Salad

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My Slow Cooked Boneless Lamb Shoulder

Lemon Spice Rubbed Slow Cooked Boneless Lamb Shoulder

With Roasted Sweet Potatoes and Shallots, Fresh Asparagus, Yellow Peppers, Coriander, Organic Tomatoes, Lettuce, Smoked Cheddar, And Avocado Puree.  Virgin Olive Oil Drizzle.

 

New Zealand Boneless Lamb Shoulder

Boneless lamb shoulder makes for fantastic eating one of the best cuts in New Zealand.  The lamb shoulder has a subtle sweet flavor.

The lamb has come from central Otago which is on the South Island of New Zealand. This is where wild thyme naturally grows and the sheep and lambs feed off it, this gives the lamb a wonderful flavor. 

This dish is a celebration of New Zealand lamb, and summer ingredients asparagus, sweet potatoes aka Kumara, shallots, yellow capsicum, coriander, and avocado.

This represents some of the foods I love to cook and eat.  That’s how this dish was created it was based on what I like to cook and eat.

The smoked cheddar I use gives the dish depth, the creamy avocado puree pulls all the flavors together. I created a spice rub for the lamb this was something I just did on the fly looking at what was in the pantry.  

Summer Is My Favorite Season

The abundance of outstanding vegetables I can get is amazing. The vegetables I can grow are even better.  In the summer we can grow tomatoes, herbs like rosemary, sage, thyme, coriander (cilantro), and mint just to name a few.  

We also grow things like red and green chilies, spring onions aka Scallions, courgettes aka zucchini, and lettuce.

There is something special about growing your own vegetables, it’s the freshest produce you will have the pleasure of eating. Sweet potatoes or Kumara as we call them in New Zealand.  I’ve used them in other dishes.

Lettuce In My Garden
Lettuce varieties in my garden

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

My Slow Cooked Boneless Lamb Shoulder

Lemon Spice Rubbed Slow Cooked Boneless Lamb Shoulder

New Zealand Lamb Shoulder, Slow Cooked And Added To A Salad, Just Amazing!
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 505 kcal

Ingredients
  

Lamb Marinade

  • 28.2 oz / 800 grams Lamb shoulder - boneless
  • 2 tbsp Pine nuts
  • ½ Onion - red
  • 1 each Coriander aka cilantro - root
  • 1 each Lemon - zest and juice
  • 1 tbsp Paprika
  • 1 tsp Himalayan pink salt
  • 1 tsp Black pepper - freshly ground
  • drizzle Olive oil - extra virgin

Roasted Shallots

  • 2 each Shallots - peeled
  • sprigs Thyme and sage - fresh
  • Himalayan pink salt and freshly ground black pepper

Salad Ingredients

  • 8 each Asparagus - peeled
  • 2 each Tomatoes - cut into wedges
  • 2 each Sweet potatoes - peeled and diced
  • 1 each Pepper yellow - seeds removed and sliced
  • sprigs Coriander and mint - fresh
  • Himalayan pink salt and freshly ground black pepper

Avocado Puree

  • 2 each Avocados
  • drizzle Olive oil - extra virgin
  • Himalayan pink salt and freshly ground black pepper

Condiments

  • 1 wedge Smoked cheddar - diced
  • Olive oil extra virgin - dressing

Instructions
 

Marinating and Cooking The Lamb

  • Preheat oven 120ºC (240ºF).
    Place the lemon zest, and juice, pine nuts, coriander root, olive oil, salt, and pepper into a blender, blend to a smooth paste.
    Boneless Otago Lamb Shoulder
  • Place plastic wrap onto a clean bench, lay down the lamb, and rub the paste into the lamb.
    Place the lamb into a baking tray and into the oven for 2 hours.
    Spice Rubbed Lamb

Roasted Shallots

  • Place the shallots into aluminum foil with the thyme, sage, salt, pepper, and a drizzle of virgin olive oil,  into the oven with the lamb.
    Shallots and garlic should take about 30 minutes until they are soft and sweet. 
    Shallots with Thyme and Sage

Roasted Sweet Potatoes

  • Heat a pan add oil place in the sweet potatoes and sautéuntil you get some color on them and place into the oven to finish off cooking.
    Diced Sweet Potato, Kumara

Avocado Puree and Asparagus

  • Make the avocado puree, press the avocado through a sieve into a bowl.
    Whisk in the virgin olive oil, salt, and pepper, into the avocado puree, adding the oil gives the avocado a rich creamy flavor. 
    Blanch the asparagus in boiling salted water and refresh in ice water.
    Peeled Asparagus

Resting The Lamb

  • When the lamb is tender remove it from the oven, wrap it in aluminum foil and rest for 20 minutes.
    Slow Cooked Lamb

Putting Your Lamb Salad Together

  • After the shallots and sweet potato are tender remove them from the oven, take the shallots out of the aluminum foil, let them cool slightly. Cut shallots in half.
    Put the salad together, place the tomatoes, lettuce, yellow peppers, shallots, sweet potato, coriander leaves, and smoked cheddar into a bowl.
    Mix and drizzle in olive oil. Thinly slice lamb.
    Smear the avocado puree onto the plate, arrange the salad ingredients, and serve. 
    My Slow Cooked Boneless Lamb Shoulder
Keywords Lamb Salad, Slow Cooked Lamb Shoulder, Summer, Sweet Potato

NUTRITIONAL INFORMATION
Serving Size: 120g Lamb shoulder, salad greens, asparagus, sweet potato, avocado puree, and dressing.
Calories 505 | Total Fat 32.7 g | Carbohydrates 23.3 g | Fiber 6.4 g | Protein 27 g | Iron 2.4 mg

My Enjoyment For Your Benefit And Value

I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic. If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store. I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me. This usually has a story behind it that I can pass on to my family, friends, customers, and you.

Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them. Let me know how you got on with slow cooked boneless lamb shoulder recipe.