There is something rather special about Sunday lunch whether it be family or friends gathered around the table. One never really knows in Bowral if it will be a matter of an open fire and misty rain or French doors flung open to bring the spring garden in. Either way suits me and I revel in having family home and friends included. I have a firm favourite when it comes to slow cooked lamb and just about everyone I know has been served it by now so thought I would be adventurous and try another version. I have included the recipe below and was thrilled with the result. I think this is my favourite now!!!
Slow-Roasted Lamb Shoulder with Pears and Cumin
2 brown onions, skin on and sliced into rounds (not sure why skin on as it tends to fall off)
1 lamb shoulder (bone in)
1 tbs cumin seeds
1 tbs black peppercorns
3 cloves garlic
1 tbs flaked salt
1-2 tbs olive oil
7 sprigs thyme leaves only
3 beurre bosc pears skin on and cut in half
3 tbs raw sugar
2 tbs red wine vinegar
Preheat oven 160 degrees C fan forced (180 conventional)
Place onion in base of a heavy ovenproof dish (second time around I decided on the throw away foil baking tray)
Trim and slightly score top of lamb.
Crush cumin and peppercorns with a mortar and pestle, then add garlic and salt. Crush to paste and add oil. Smooth paste over lamb, rubbing between bones as well. Place lamb on top of onions, scatter with thyme and add pear halves. Sprinkle with sugar and vinegar and pour in 80ml water.
Cover dish in a double layer of foil and roast for 4 hours until will pull away from bone with fork. You can increase temp at end or grill briefly to achieve a crusty top if necessary.
Serves 4 depending on size of lamb shoulder