Pulled Shoulder of Lamb with Chimichurri Marinade
Try this `low and slow' whole shoulder of lamb marinated in a combination of fresh hers, garlic, shallots and chiilies. It's quick to prepare with delicious results. The lamb is cooked until the meat literally falls off the bone. Great for a barbecue party or any alfresco occasion.
- 1.3kg/3lb lean whole shoulder of lamb
- For the Chimichurri Marinade
- :125ml/4 fl oz red wine vinegar
- Salt and freshly milled black pepper
- 4 large garlic cloves, peeled and finely chopped
- 1 large shallot, peeled and finely chopped
- 1 green chilli, deseeded and finely chopped
- 1 x 25-30g pack freshly chopped coriander leaves
- 1 x 25-30g pack freshly chopped flat-leaf parsley
- ½ x 25-30g pack freshly chopped oregano leaves
- 150ml/¼pint rapeseed or olive oil
- 150ml/¼pint water
- 150ml/¼pint rosé wine
- Taco shells, pitta or flatbreads, to serve
- Shredded iceberg lettuce, to serve
- To prepare the marinade mix all the ingredients except the water and wine in a large non-metallic bowl.
- Put the lamb in the dish and make several slashes over the surface of the joint. Work the marinade mixture well into the joint.
- Cover and refrigerate overnight.
- Preheat the oven to Gas mark 3, 170°C, 325°F. Transfer the joint and marinade to a large non-stick roasting tin. Pour the water and wine juice around the lamb, cover with baking parchment then foil. Roast for 4 hours, turning half way during cooking.
- (This step is optional) Remove the lamb from the tin and finish on a medium barbecue for 10 minutes on each side (optional).
- Place the joint on a chopping board and `pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with a second fork.
- Serve with taco shells, pitta or flatbreads and a watermelon and tomato salad.