Slow cooked lamb recipe by the Moran family

Matt Moran shares an old family recipe for slow - cooked shoulder of lamb with hummus, tomato salad and mint salsa. 


  • 1 lamb shoulder on the bone (about 1.3kg), trimmed and brined
  • 2 cloves garlic garlic, smashed
  • 1 sprig rosemary
  • 2L chicken stock
Tomato Salad
  • ½ red onion, thinly sliced
  • pickling liquid to cover
  • 80g tinned chickpeas, rinsed
  • 1 punnet (250g) cherry tomatoes, halved
  • small handful mixed herbs, such as basil, coriander, mint and flat-leaf parsley
  • 1 tablespoon classic dressing
  • 150g tinned chickpeas, rinsed
  • 25mL olive oil
  • 1 tablespoon tahini
  • 1 clove confit garlic
  • juice of ½ lemon
  • 1 teaspoon ground cumin
  • salt and pepper
Mint Salsa
  • 1 clove garlic, roughly chopped
  • ¼ bunch flat leaf parsley, leaves picked
  • 1 bunch mint, leaves picked
  • 200mL grapeseed oil
  • 1 ½ tablespoons chardonnay vinegar
  • salt and pepper

Pickling Liquid

  • 2 cups (500ml) rice wine vinegar
  • 1 cup (250ml) Chardonnay vinegar
  • 150g sugar
  • 3 cm knob ginger, roughly chopped
  • 2 tablespoons black peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon salt
  • 1 red chilli, halved lengthways
  • 1 clove garlic
  • 1 clove
Makes 2 Litres


  • 600g table salt
  • 400g caster sugar
  • 1 teaspoon black peppercorns
  • 8 juniper berries
  • 6 cloves
Makes 5 Litres


To make the brine, place all the ingredients in a large heavy-based saucepan with 4 litres water and bring to the boil over high heat. Remove from the heat, strain through a fine-meshed sieve and store in the fridge. Do not use until cooled completely.  

Place the lamb in a container, pour over enough brine to cover, then cover with plastic film and place in the fridge for 3 hours. Remove the lamb and pat dry with paper towel.

Preheat the oven to 110°C. Place the lamb in a casserole dish with the garlic, rosemary and chicken stock. Cover and roast for 3 ½ hours or until the meat is falling off the bone.

To make the pickling liquid, place all the ingredients in a large heavy-based saucepan or stockpot with 1.2 litres water. Heat over medium-high heat for 10 minutes or until the liquid comes to the boil, then remove from the heat and strain through a fine-meshed sieve. Store in the fridge. 

To make the tomato salad, place the onion in a heatproof bowl and pour over enough hot pickling liquid to cover. Cover the bowl with plastic film and set aside until the onion and the liquid have cooled. Drain the onion and place in a mixing bowl with the chickpeas, tomato and herbs. Lightly dress the salad with the classic dressing.

Meanwhile, to make the hummus, place all the ingredients in a food processor and process until smooth. If it’s too thick, add 2 ½ tablespoons water, a little at a time, until the consistency of a puree. Season with salt and pepper, to taste. Transfer to a serving dish. Wash and dry the food processor.

To make the mint salsa, place the garlic, parsley, mint and grapeseed oil in the food processor and process until smooth. Transfer to a bowl, stir in the vinegar and season with salt and pepper, to taste.

Serve the lamb with hummus, tomato salad and mint salsa alongside.
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