You are here:
  1. Home
  2. Main dishes - meat
  3. Slow-cooked lamb shoulder with gremolata and turnip and vanilla purée


1 Slow-cooked lamb shoulder with gremolata and turnip and vanilla purée

2 Main dishes - meat recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Slow-cooked lamb shoulder with gremolata and turnip and vanilla purée

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

3 portion(s)

Gremolata

  • 80-100 g olive oil
  • 1/2 lemon, zest only, no white pith
  • 25 g fresh flat-leaf parsley, leaves only, (approx. 2 bunches)
  • 1 garlic clove
  • 1 pinch salt, to taste
  • 1 pinch Freshly ground black pepper, to taste

Lamb

  • 1000 g water
  • 800 g boneless lamb shoulder, butterflied
  • 1-2 tsp salt, plus extra for sprinkling
  • 1-2 tsp Freshly ground black pepper
  • 200 g fresh baby spinach leaves
  • 5 sprigs fresh thyme, leaves only
  • 1 pinch ground cumin
  • 1 pinch dried ground coriander

Turnip and vanilla purée

  • 400 g turnip, peeled and cut into pieces (3 cm) or cauliflower, cut into florets
  • 150 g pouring (whipping) cream
  • 50 g full cream milk
  • 1 vanilla bean, seeds scraped (optional)
  • salt, to taste
  • Freshly ground black pepper, to taste
Add to shopping list
  • 6
    2h 20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Gremolata

  1. 1. Place olive oil, lemon zest, parsley, garlic, salt and pepper into mixing bowl and chop 30 sec/speed 9.

  2. 2. Transfer gremolata into a bowl and set aside.

    3. Lamb

  3. 3. Without cleaning mixing bowl, place water into mixing bowl. Cut lamb into 3 even portions and season with salt and pepper. Insert Varoma dish and tray, weigh lamb onto tray, skin side down and ensuring pieces do not overlap, then steam 75 min/Varoma/speed 1.

  4. 4. Preheat oven to 200°C. Line a large roasting dish with aluminium foil and set aside.

  5. 5. Carefully remove Varoma tray and add spinach to Varoma dish. Steam 3-4 min/Varoma/speed 1, until spinach is wilted. Transfer spinach to a thermal serving bowl or other large bowl, sprinkle with salt and cover to keep warm.

  6. 6. Transfer lamb to lined roasting dish, skin side up, and season with thyme, cumin and ground coriander.

  7. 7. Roast lamb for 15 minutes (200°C), or until browned to your liking. Remove from oven, cover loosely with foil and rest for 10 minutes before serving.

  8. 8. Transfer lamb stock (steaming liquid) in mixing bowl into a sealable container (see Tips). Clean and dry mixing bowl.

    9. Turnip and vanilla purée

  9. 9. To make purée while lamb is roasting, place turnip or cauliflower into mixing bowl and chop 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.

  10. 10. Add cream, milk, vanilla seeds (optional) and salt and cook 20 min/100°C/speed 2. Blend 1 min/speed 1-10, gradually increasing speed from speed 1 to speed 10.

  11. 11. Spoon purée onto serving plates, spreading into a circular pool using the back of the spoon. Divide spinach between plates and place in the middle of the purée. Slice lamb and place on top of the spinach, then spoon gremolata over the lamb just before serving.

10

Accessories you need

  • Varoma
    Varoma
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

After cooking lamb, you will have approx. 500 g lamb stock left in the mixing bowl. Skim off the excess fat from the top, then store stock in a sealable container in the refrigerator. Use the stock to add flavour to soups, stews and hearty mains.

TM31 users - In Step 6, steam lamb 60 min/Varoma/speed 1, then steam for a further 15 min/Varoma/speed 1. In step 8, steam 2-3 min/Varoma/speed 1.

 

Watch Ben prepare this recipe at our YouTube channel. Visit the following link to view the video: //bit.ly/1LTTNMy

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Great purée, needs a little less liquid

    Submitted by French on NC on 15. May 2020 - 21:34.

    Great purée, needs a little less liquid

    Login or register to post comments

  • Made this tonight and everyone loved it. I did...

    Submitted by Jodiebo on 15. March 2018 - 22:23.

    Made this tonight and everyone loved it. I did parsnip purée and put it in the simmer basket at the 45 minute mark. I then steamed the spinach leaves on the tray in the Varoma at the 70 minute mark. I made the purée while the lamb was in the oven. The whole family loved it!

    Login or register to post comments

  • Can you use Coconut Cream and milk instead of...

    Submitted by MPW777 on 1. December 2017 - 21:20.

    Can you use Coconut Cream and milk instead of cream and full cream milk

    Login or register to post comments

  • Yum Yum Yum!! I followed

    Submitted by ksanded on 4. July 2016 - 20:04.

    Yum Yum Yum!!

    I followed recipe exactly and it turned out perfectly!! 

    Lamb was so tender and tasty. The cauliflower and gremolata were a perfect accompaniment

    Login or register to post comments

  • Loved this after my second

    Submitted by EllyR on 4. November 2015 - 22:20.

    Loved this after my second try.

    it only needs 24 minutes steaming otherwise was grey and tough.

    Also rubbed lamb with a little gremolata prior to tying and cooking. Was delicious.

    EllyR

    Login or register to post comments

  • Cooked this last night and it

    Submitted by Traceymetcalf on 4. November 2015 - 06:46.

    Cooked this last night and it was really good, used cauliflower instead of turnip otherwise did it as per recipe. Lamb was tender and tasty. Will definitely do this one again.

    Login or register to post comments

  • Wow! That word really sums

    Submitted by Kreative Kappy on 8. August 2015 - 20:16.

    Wow! That word really sums this meal up tmrc_emoticons.) Beuatiful flavours and the meat is so tender - what an excellent meal to serve to impress at a dinner party or as a sepcial treat for you and hubby .. will be making this again tmrc_emoticons.) Whilst it does take a while it is not complicated  - perfect for fitting in a wine or 2 tmrc_emoticons.) 

    Login or register to post comments