A very proud (if camera startled) Don, with his new wood oven!
We are very lucky to have very talented stonemasons based locally- the Mills boys (Carl- 0408430769). They built this new one for Don and the awesome wood oven that we have at our Oliver’s Taranga Cellar Door.
Anyway, with his wood oven cook book in hand he tells me this going to be his new specialty-Lamb Shoulder braised with balsamic and olives (Sounds good to me- nw we just have to wait for the invite!)
Here is the recipe, see if you can better Don or maybe give him some tips!
Lamb shoulder (we use our own Dorpers that we have grown on the property)
1 tablespoon of salt
½ teaspoon black pepper
¼ cup Oliver’s Taranga 1841 Olive oil
3 cloves garlic
Small can of anchovies
2 sprigs rosemary
¼ cup balsamic vinegar
1 cup Oliver’s Taranga Fiano
4-5 cups chicken stock
2 cups of green olives
Coat Lamb shoulder in salt and pepper. eat a cast iron pan in oven for 3-4 minutes. Remove, add oil and heat for 30 more seconds. Add lamb and return to oven. Cook until browned on all sides about 20-30 minutes. hile the lamb is browning finely chop garlic, anchovies and rosemary and place in bowl. Add the vinegar, wine and 1 cup of stock. nce the lamb is browned, add the anchovy mixture to the pan. Cover tightly and return to the oven. Check periodically to ensure liquid has not evaporated and add more stock when necessary. You want to maintain a liquid level of about one-third of the way up, but not covering the meat. After about 1 hour, add olives and continue cooking and monitor the liquid for 45 minutes more. Cook until the lamb is fork tender. Remove from oven and serve. Serves 6-8.