A dish that is sure to impress indeed! Prepare this succulent lamb with a simple combination of pantry staples with added flair from the fiery Callipo Nduja. Serve with flavoursome fregola and a glass of red wine.

Serves 4

For the lamb

2 tbsp Callipo Nduja
¼ cup plus 1 tsp Pons sherry vinegar
2 tbsp Pons traditional extra virgin olive oil (EVO)
2 onions, roughly chopped
4 whole cloves of garlic
80g baby carrots
1kg Hawke's Bay natural lamb oyster shoulder
Fresh parsley, chopped
Spring salt, to taste
Freshly cracked black pepper, to taste

Preheat the oven on the fan bake setting at 160°C.

Mix the 2 tbsp of nduja with ¼ cup of sherry vinegar. Season to taste with salt and pepper. Set aside. 

In a saucepan over high heat, add 1 tbsp of EVO and brown the chopped onions with garlic and baby carrots. Add 1 tsp of the ndjua and sherry vinegar mixture and cook for a further 5 minutes. Deglaze the pan with 1 tsp of sherry vinegar. 

While the onions and carrots are cooking, coat lamb in the remaining nduja and sherry vinegar mixture, then season each side with salt and pepper.

Take onions, garlic, and carrots off the heat, set aside and cover. The carrots will be added to the roasting dish in the last hour of cooking the lamb, so they do not get too soft.

Add the oyster of lamb to a casserole dish, cover, and transfer to the preheated oven. Allow the lamb to cook for 3 hours and 30 minutes, checking it each hour. If the lamb looks a little dry, add a splash of hot water.

In the last hour of cooking, add carrots to the cassserole dish, and continue to cook.

Once cooked, transfer your lamb to a serving dish with the carrots, onion, and garlic. Drizzle with remaining jus and garnish with fresh chopped parsley. Serve alongside fregola salad (recipe below).

For the fregola salad

1 cup Quisardegna fregola
2 tbsp Colonna or Pons lemon infused extra virgin olive oil
2 cloves garlic, finely chopped
3 tbsp El Navarrico sliced pimientos, diced
1 tbsp Pons capers, chopped
1 wedge Julie Le Clerc preserved lemon, rinsed and finely chopped
1 tsp Giusti white grape must vinegar
Spring salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped

Bring a large pot of salted water to the boil. Once boiling, pour in fregola and gently stir. Cook for 6-8 minutes or until al dente. Once cooked, drain and set aside.

While the fregola is cooking, heat 2 tbsp of Colonna lemon olive oil in a frying pan, then add garlic and gently fry until fragrant. Stir in the capers, peppers and preserved lemon, and cook for 3-5 minutes, then deglaze the pan with white grape must vinegar. Once the vinegar is absorbed, take off the heat and stir in the fregola. Season with salt and pepper. 

Garnish with freshly chopped parsley and serve with lamb and carrots.



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