Recipe

Slow-cooked lamb shoulder with quince and honey

Tender slow-cooked lamb shoulder with a sweet and delicious quince and honey rub.

Jun 30, 1975 2:00pm
  • 8 hrs 25 mins cooking
  • Serves 4
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Ingredients

Slow-cooked lamb shoulder with quince and honey
  • 1 kilogram piece boneless lamb shoulder
  • 6 clove garlic, peeled, halved
  • 2 tablespoon finely chopped coriander root and stem mixture
  • 2 teaspoon ground cumin
  • 1 teaspoon each ground coriander and sweet paprika
  • 2 tablespoon olive oil
  • 1 brown onion (150g), sliced thickly
  • 1 cup (250ml) chicken stock
  • 1 cinnamon stick
  • 2 tablespoon honey
  • 1 tablespoon quince paste
  • 1/3 cup coarsely chopped fresh coriander leaves

Method

Slow-cooked lamb shoulder with quince and honey
  • 1
    Roll and tie lamb with kitchen string at 5cm (2-inch) intervals. Using mortar and pestle, crush garlic, coriander root and stem mixture, spices and half the oil until almost smooth. Rub garlic mixture all over lamb. Cover; refrigerate 2 hours.
  • 2
    Heat remaining oil in large frying pan; cook lamb, until browned all over. Remove from pan. Cook onion in same pan, stirring, until softened.
  • 3
    Place stock, cinnamon and onion mixture in 4.5-litre (18-cup) slow cooker; top with lamb, drizzle with honey. Season with salt and pepper. Cook, covered, on low, 8 hours. Stand lamb 10 minutes; stir quince paste into sauce.
  • 4
    Thickly slice lamb, serve with sauce; sprinkle with chopped coriander.

Notes

Cover and refrigerate lamb overnight at the end of step 1, if you like.

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