Braised Shoulder of Lamb Hotpot

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About


Braised Shoulder of Lamb

  • 1 shoulder of lamb, about 2 kg, boned
  • 2-3 tbsp olive


Trim the lamb of excess fat, then cut into chunks. Heat the olive oil in large flameproof casserole. Season the lamb with salt and pepper and fry in several batches for about 2 minutes on each side until evenly browned. Remove to a plate with a slotted spoon.

Add a little more little oil to the casserole and sauté the vegetables with the garlic, salt and herbs over a high heat for 3-4 m