Pressed Lamb Shoulder With Fermented Mint Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Season the lamb shoulder with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 3.Transfer the lamb shoulder to a roasting pan and add enough water to cover the bottom of the pan.
• STEP 4.Cover the roasting pan with foil and roast the lamb shoulder in the preheated oven for 4-5 hours, or until it is tender and easily pulls apart with a fork.
• STEP 5.Remove the lamb shoulder from the oven and let it cool slightly. Place a heavy object, such as a cast iron skillet, on top of the lamb shoulder to press it down.
• STEP 6.Refrigerate the pressed lamb shoulder for at least 4 hours, or overnight, to allow it to set and develop its flavors.
• STEP 7.To serve, remove the pressed lamb shoulder from the refrigerator and let it come to room temperature.
• STEP 8.Slice the lamb shoulder into thick slices and serve with a dollop of fermented mint on top.
• STEP 9.Enjoy!

Cooking Tips

• Make sure to sear the lamb shoulder well to develop a rich and flavorful crust.
• You can make the fermented mint ahead of time and store it in the refrigerator for up to a week.
• If you don't have fermented mint, you can substitute it with fresh mint leaves and a squeeze of lemon juice for a similar flavor profile.

Storage and Serving

• Leftover pressed lamb shoulder can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb shoulder slices in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Serve the pressed lamb shoulder as a main course with roasted vegetables and mashed potatoes, or use it as a filling for sandwiches or wraps.