{"id":3144,"date":"2023-06-27T06:44:48","date_gmt":"2023-06-27T06:44:48","guid":{"rendered":"https:\/\/mjmezza.com.au\/?post_type=recipes&p=3144"},"modified":"2024-01-28T23:27:32","modified_gmt":"2024-01-28T23:27:32","slug":"slow-cooked-lamb-shoulder-with-labneh-zaatar","status":"publish","type":"recipes","link":"https:\/\/mjmezza.com.au\/recipes\/slow-cooked-lamb-shoulder-with-labneh-zaatar\/","title":{"rendered":"Slow Cooked Lamb Shoulder with Labneh & Zaatar"},"content":{"rendered":"

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SERVES: 4<\/strong><\/p>\n

COOK TIME: 3 hours 40 minutes + 20 minutes prep<\/strong><\/p>\n

One pan, minimal prep, minimal dishes, maximum flavour. That\u2019s the ultimate meal, and this slow cooked lamb shoulder fits the bill. Massaged with herbs and garlic, plonked on a bed of vegetables and slow cooked. That\u2019s it.<\/p>\n

The key to dishes like this is the combination of high heat and low heat. First, we blast the lamb with a really hot oven \u2013 240 degrees Celsius or as hot as you can make it. This helps to evaporate some of the moisture and brown the top of the lamb, along with its herby, garlicky marinade. It\u2019s called the Maillard reaction, and it involves recombining sugars and proteins into delicious, mouth-watering flavours.<\/p>\n

After that initial blast of 20 or so minutes, the heat is turned down and all that connective tissue found in lamb shoulder meat is allowed to soften and go oozy over a number of hours, leaving it tender and moist.<\/p>\n

A final blast of high heat browns and crisps the veggies that have been slowly stewing in lamb juices, wine and stock. All of this in one pan. Miraculous.<\/p>\n

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Ingredients<\/h3>\n