Eat My Street recently had the pleasure of meeting Chef Benjamin from Forest Edge Restaurant in Gembrook.
He was kind enough to share his favourite recipe with us.
Wet Roasted Lamb Shoulder by Chef Benjamin Smith.
Ben likes to cook this at Christmas and will put the lamb in the oven in the morning before work so that it is ready to be served when he arrives home that afternoon.
Serve it with mograbeih, sultanas and almond salad.
Here it is.
Wet Roasted Lamb Shoulder Recipe
4kg Lamb shoulder
2 brown onions
2 sticks of celery
2 red capsicum, roasted and deskinned
4 Bay leaves
2 large tomatoes
75g of paprika
200g of grated parmesan
Cut lamb shoulder into large hunks
Fine dice onion, celery, garlic and bay leaves and add to high sided baking dish
Dice tomato, and slice capsicum and add to dish.
Place lamb on top of vegetables and season with salt and pepper and generously with the paprika.
Massage the meat to allow flavours to enfuse.
Add water to 3/4 submerge lamb
Sprinkle a light layer of breadcrumbs over the whole tray.
Follow with the parmesan
Bake, uncovered in the oven.
30 mins at 200degs then reduce heat to 150deg for 3 hours or till the meat is tender.
Be sure to visit Ben and the team at the stunning Forest Edge Restaurant where you can sit back and enjoy the views while Ben does the cooking for you.
Sounds perfect to me.