By Artisan Executive Chef John Pickens
CENTRAL OTAGO MERINO LAMB OYSTER SHOULDER
20gm peeled garlic cloves
5gm rosemary leaves
100ml canola oil
1 Silere Merino lamb oyster shoulder (1.2kg)
1 bottle Akarua pinot noir
2 litres lamb or chicken stock
1kg mirepoix (roughly chopped onions, carrot, leek, thyme)
10gm mint leaves
In a small pot, place the garlic cloves, canola oil, and confit on the stove at the lowest heat for 30 mins without colouring the cloves. Once cool add the rosemary and blitz with a hand blender.
Rub the blended mixture over the oyster shoulder and leave overnight.
Any leftover rub will keep for several days in a container, just pour over a little oil to help preserve it.
Pre-heat your oven to 130° C. Find an oven proof dish with high sides that fits the lamb snugly. Add the mirepoix then the lamb on top followed by the stock and wine.
Place some baking paper on top of the lamb then tightly wrap the top with foil. Slow cook for 6 hours.
Remove the lamb and keep warm under foil. Reduce the stock and add the mint leaves.
Serve with caramelised onion jam, black garlic salt and minted lamb jus.