Slow-cooked lamb shoulder with vermouth-braised courgettes
Prep time: 35 minsTotal time: 
Slow-cooked lamb shoulder with vermouth-braised courgettes
Got a glut of courgettes? Use them in this rustic dish. You can roast the lamb ahead of time, then reheat with a splash each of water and vermouth
Prep time: 35 minsTotal time: 
Emily Jonzen
Emily Jonzen
Ingredients
- approx. 900g boneless lamb shoulder joint
- 2 tbsp olive oil
- 6 garlic cloves, 4 bashed with the flat of a knife and 2 finely sliced
- 2 bay leaves
- 250ml dry vermouth
- 200ml chicken stock*
- 500g courgettes, cut into 1cm-thick slices and patted dry with kitchen roll
- 1 x 400g tin chickpeas, drained and rinsed
- juice of ½ lemon
- ½ x 30g pack mint, leaves roughly chopped
Step by step
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Remove the lamb from the fridge 30 minutes prior to cooking. Snip the strings off the joint, unroll and pat dry with kitchen paper. Season with a pinch of salt all over. Preheat the oven to 160°C, fan 140°C, gas 3.
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Heat 1 tablespoon of olive oil in a large frying pan over a medium heat, then brown the lamb for 3-4 minutes on each side. Transfer to a roasting tin, tucking the bashed garlic cloves and bay leaves underneath and around it. Deglaze the frying pan with half the vermouth, then pour this into the tin with 50ml of the chicken stock. Cover the tin tightly with foil and roast for 3-3½ hours, or until the lamb is fall-apart tender. Discard the bay leaves, then shred the lamb with two forks and keep warm.
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Meanwhile, heat 1 tablespoon of olive oil in a large sauté pan or casserole over a medium heat. Once hot, fry the courgettes for 8-10 minutes, turning occasionally, until lightly browned. Add the sliced garlic and cook for 1 minute, then pour in the remaining vermouth and stock. Stir in the chickpeas, cover and simmer gently for 15-20 minutes, stirring occasionally, until the courgettes have softened. Add lemon juice and seasoning to taste, then serve with the lamb, scattered with the mint.
*Check your stock is gluten-free, if required.
