Lamb Shoulder with Beetroot and Feta

Cook time 2 hours
Servings 4


600 g braised lamb shoulder
200 g pickled golden beetroot, cut into quarters
100 g Persian feta, crumbled
½ bunch mint, picked
15 g preserved lemons, julienned
1 bunch silverbeet
50 ml olive oil
1 lemon

Braised lamb shoulder ingredients
1 kg lamb shoulder, boned out and fat removed
1 carrot
1 brown onion
1 stick celery
2 litres chicken stock
50 g butter
1 bouquet garni

Pickled golden beetroots
500 g baby gold beetroot
1 litre water
200 ml chardonnay vinegar
2 teaspoons salt

Lamb Shoulder with Beetroot and Feta


To prepare the pickled beetroot, wash and trim the beetroots. Place in a saucepan with the water, vinegar and salt and bring to the boil. Lower the temperature then simmer for approximately 15 minutes until they are tender. Remove from the heat and allow to cool. Using a glove to prevent stained hands, peel away the stalks. Store the beetroots in the pickling liquid.

To prepare the braised lamb shoulder, pre heat the oven to 150°C. Season the lamb with salt and pepper. Heat a little oil in a fry pan and when hot, add in the lamb. Cook until golden brown. In a saucepan heat a little butter then add in the vegetables. Cook the vegetables until they are brown then add in the lamb and the bouquet garni. Cover with chicken stock and enclose with a lid. Braise in the oven for an hour to an hour and a half or until tender. Leave to cool in the liquid then remove the meat from the bone. Roughly chop into small pieces.

Remove the stems from the silverbeet then quickly sauté the leaves in a little oil until tender. Drain the leaves on paper towel then season with salt and pepper and a few drops of lemon juice.

To serve, place the silverbeet leaves on a large plate. Spoon the lamb on top of the silverbeet the scatter over the preserved lemon, mint, feta and golden beetroots. Season with salt and pepper then drizzle over a little olive oil and a squeeze of lemon.