An Easter baked dinner recipe that will knock your socks off
Story sponsored by Warrawong Plaza.
Whether you're a devout Christian, for whom it is one of the most holy times of the year, or an avid atheist that just likes chocolate and a four day weekend, Easter holds a special place in the hearts of many Australians.
It's a time to relax, eat plenty of good food and catch up with our families and loved ones - even if it's only one or two due to social distancing rules.
Yes Easter in Australia is something to cherish, from the brisk mornings to the hot cross buns and even the Red Tulip Elegant Rabbit, there's no shortage of iconic staples to look forward to.
However, no Aussie Easter is ever complete without getting together around the table and enjoying a scrumptious roast dinner.
That's why our favourite Country Grocer barista Paul - or Cossie as he's better known to his fans at Warrawong Plaza - has given us one of his signature roast lamb recipes: A beautiful rustic Slow Roasted Lamb Shoulder with Oven Baked Mixed Vegetables.
This mouth water masterpiece is easy to whip up and is sure to satisfy the pickiest of eaters. All you need is the following ingredients:
- 2 large deep baking trays
- Lamb Shoulder - approximately 2kgs
- Olive Oil - enough to rub on lamb and sprinkle on vegies
- Salt and Pepper to season
- 2 Lemons
- 1/2 cup Water
- 1/2 Pumpkin
- 15 Chat Potatoes
- 1 Red Capsicum
- 1 Red Onion
- 1/2 Cauliflower
- 2 Carrots
- 2 Zucchini
- Rosemary to garnish
The Steps are as follows:
Lamb
1 - Place lamb shoulder in a tray and rub with olive oil, salt and pepper.
2 - Place the two lemon halves in the tray with the lamb and add half a cup of water to the tray.
3 - Cover tray with foil and bake in oven for four hours at 130 degrees.
4 - After four hours, uncover and leave in the oven for another 10 mins.
5 - Remove from oven, hold shoulder with tongs and remove the shoulder blade out. Once shoulder blade is out, pull apart lamb.
6 - Serve lamb with Tzatziki in a side dish.
Veggies
1 - Cut 15 chat potatoes in half.
2 - Slice a red capsicum into medium pieces.
3 - Wedge cut the red onion and pumpkin.
4 - Cut Brussel sprouts into half.
5 - Roughly cut the zucchini, carrots and cauliflower.
6- Place all veggies into the other tray and add olive oil, salt and pepper.
7 - Bake at 180 degrees tossing occasionally until all veggies are soft.
So there you have it. It's that simple. All you have to do then is serve it up, pour yourself a nice glass of red wine and enjoy the festivities.
Story sponsored by Warrawong Plaza.
