Shoulder of Lamb Kollectiv Style

This recipie is shamelessly lifted from the Naked Wines Australia “Foodies” group – posted by winemaker Drew Tuckwell. It’s a delicious meal and matches well with his wine.

Click through to this link to order your bottles of the limited release of the Kollectiv 2021 Shiraz
https://www.nakedwines.com.au/LatestKollectivReleases

Slow roast lamb with warm feta and green olive dressing

This is one of my all-time favourite recipes. It is definitely my favourite roast lamb recipe. It could be that my wife is of Greek origin. It could also be that roast lamb is both a Greek favourite and probably the most traditional of Aussie roast dinners. Whatever the reason, it is a sensational match with the Kollectiv Shiraz – a distinctive cool climate, medium bodied, complex and delicious wine that has a natural affinity to this dish.

Ingredients
2 teaspoons of ground coriander
1 clove of crushed garlic
2 teaspoons of finely grated lemon
1 tablespoon extra-virgin olive oil
1.4kg shoulder of lamb
1 bunch (approx. 1kg) of silverbeet with leaves stripped

Feta & green olive dressing
1 tablespoon julienned lemon rind
1 clove of garlic thinly sliced
Half a cup of extra-virgin olive oil
Quarter cup of lemon juice
130g feta cheese crumbled
Half a cup of coarsely chopped green olives

Method

1. Combine coriander, garlic, lemon rind and olive oil in a small bowl and season to taste with salt and pepper. Place lamb in a roasting pan and rub with the paste. Then cover with plastic wrap and refrigerate for 3 hours.
2. Remove lamb from refrigerator, remove plastic wrap and add 1 cup of water to the pan. Cover with foil and roast at 150oC for 2.5-3.0 hours. Then reduce the heat to 120oC and cook for another 3 hours. Remove lamb from pan, cover loosely with foil and let it stand for 10 minutes.
3. For the feta and green olive dressing, place the lemon rind, garlic and olive oil in a small saucepan and cook over medium heat for 2-3 minutes or until garlic is golden. Remove from heat, add the lemon juice, feta and olives. Season to taste then return to heat for 1 minutes until ingredients are combined.
4. For the silverbeet, heat butter in a large frying pan over medium heat. Add silverbeet leaves and cook for 2 minutes until wilted. Season to taste.
5. Using 2 forks, coarsely shred the lamb and serve warm on wilted silverbeet, drizzled with warm feta and green olive dressing.