"I like to cook this at Christmas and will put the lamb in the oven in the morning before I go to work so that it is ready to be served when I arrive home that afternoon. Serve it with Couscous, sultanas and almond salad." ~ Ben.
4 kg Lamb shoulder
2 brown onions
2 sticks of celery
2 red capsicum, roasted and de-skinned
4 Bay leaves
2 large tomatoes
75 g of paprika
200 g of grated Parmesan
Cut lamb shoulder into large hunks.
Fine dice onion, celery, garlic and bay leaves and add to high sided baking dish.
Dice tomato, and slice capsicum and add to dish.
Place lamb on top of vegetables and season with salt and pepper and generously with the paprika.
Massage the meat to allow flavours to infuse.
Add water to 3/4 submerge lamb.
Sprinkle a light layer of breadcrumbs over the whole tray.
Follow with the Parmesan.
Bake uncovered in the oven, 30 mins at 200C, then reduce heat to 150C for 3 hours or till the meat is tender.
Recipe provided by Forest Edge Gembrook