Slow-Roasted Lamb Shoulder with Rosé Wine & Quince Paste

Serves 6-8

Ingredients

2 tbsp Dijon mustard

100g quince paste

1 tbsp sumac

1 tsp ground coriander

1 tsp ground fennel seeds

¼ cup sherry vinegar

4 cloves garlic, crushed

2kg lamb shoulder, bone in

2 cups dry rosé wine

1 sprig bay leaves

Herb & pomegranate salad

1 cup curly parsley, finely chopped

1 cup mint leaves, chopped

1 cup chopped rocket

¼ cup pomegranate arils

2 tbsp chopped pistachios

2 tbsp dried cranberries

Method

1. Preheat oven to 200°C (180°C fan forced). Place the mustard, quince paste, sumac, coriander, fennel and vinegar in a small saucepan over medium heat, stirring until the quince paste has melted. Take off the heat, add the garlic and season with salt and pepper.
2. Place lamb in a deep-sided roasting tray. Rub with marinade. Add rosé to pan with bay leaves. Cover with aluminium foil and cook for 3 hours. Remove foil and cook for a further 20 mins or until tender and golden.
3. For the salad, combine all the ingredients in a small bowl and toss to combine.
4. Serve the lamb with pan juices and herb salad.