I love lamb shoulder. It needs & deserves long slow cooking. This one was rubbed with rosemary, mint and garlic. I roasted it at 140C for 3 hours, then finished it on the BBQ.
Red capsicum jam is delicious, easy and versatile - gently braised in olive oil, with smoked paprika, cumin seeds and red wine vinegar. Then palm sugar added to caramelise.
Maple glazed heirloom carrots from the weekly farmers markets are so packed with flavour.
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