INDULGE THIS EASTER

Middle Eastern Slow-Cooked Lamb Shoulder

Serves 4, Prep and Cook 3 hours, 55 mins

1.4kg lamb shoulder, with bone in
2 red onions, cut into thick wedges
700g large Desiree potatoes, cut into three crossways
2 cups chicken stock
½ cup fresh orange juice
2 tblsps red wine vinegar
½ cup pitted Sicilian olives, halved
1 cup fresh mint leaves

MIDDLE EASTERN RUB

3 tsps finely grated orange rind
2 tblsps orange juice
3 cloves garlic, crushed
2 tsps ground paprika
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp cumin seeds

1 To make rub, combine all ingredients in a bowl. Season with salt and pepper.

2 Cut three slashes, at even intervals, across the top of the shoulder. Season.