Pulled Shoulder of Lamb with Chimichurri Marinade

Try this `low and slow' whole shoulder of lamb marinated in a combination of fresh hers, garlic, shallots and chiilies.  It's quick to prepare with delicious results. The lamb is cooked until the meat literally falls off the bone.  Great for a barbecue party or any alfresco occasion.

Prep Time: 20 mins

Cook Time: 6 hours

Serves: 8 people

Ingredients

  • 1.3kg lean whole shoulder of lamb
  • For the Chimichurri Marinade:
  • 125ml red wine vinegar
  • 4 large garlic cloves, peeled and finely chopped
  • 1 large shallot, peeled and finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 1 x 25-30g pack freshly chopped coriander leaves
  • 1 x 25-30g pack freshly chopped flat-leaf parsley
  • ½ x 25-30g pack freshly chopped oregano leaves
  • 150ml rapeseed or olive oil
  • 150ml water
  • 150ml rosé wine
  • Taco shells, pitta or flatbreads, to serve
  • Shredded iceberg lettuce, to serve

Method

  1. To prepare the marinade mix all the ingredients except the water and wine in a large non-metallic bowl.
  2. Put the lamb in the dish and make several slashes over the surface of the joint.  Work the marinade mixture well into the joint.
  3. Cover and refrigerate overnight.
  4. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3. Transfer the joint and marinade to a large non-stick roasting tin. Pour the water and wine juice around the lamb, cover with baking parchment then foil.  Roast for 4 hours, turning half way during cooking.
  5. (This step is optional) Remove the lamb from the tin and finish on a medium barbecue for 10 minutes on each side (optional).
  6. Place the joint on a chopping board and `pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with a second fork.
  7. Serve with taco shells, pitta or flatbreads and a watermelon and tomato salad.