Ingredients
- 1 whole lamb shoulder, deboned and approx 1-1.5kg in weight
- 3 tbsp olive oil
- Sea salt and black pepper
- 200g fregola pasta (or giant cous cous will work as well)
- 1 tbsp nduja paste
- 2 tbsp olive oil
- 800ml chicken stock
- Roasting juices from the lamb shoulder
- 20g Parmesan cheese
- Juice and zest of half a lemon
- Handful of flat leaf parsley, chopped
- Handful rainbow chard or large leaf spinach, roughly chopped
- 20g feta cheese, crumbled
- Sea salt and black pepper
- Start by preheating your oven to 150 degrees/gas 2. Line a baking tray with tinfoil and place the lamb shoulder on it, fat side facing up and as flat as possible. Season it liberally with olive oil, salt and black pepper and cover with a tinfoil lid.
- Cook for three hours, then remove the foil lid. At this point, remove the juices from the tray and increase the heat to 220 degrees/gas 7 for a further 30 minutes until the lamb is crispy and golden brown all over. Leave to sit for 15 minutes.
- In a separate pot, add the nduja paste and olive oil and cook over a medium heat until the oils are released. Now go in with the fregola and deglaze with the roasting juices and chicken stock. Bring to the boil and simmer for 10 minutes until the fregola is soft and the mix has thickened. Finish with the chopped chard, parsley, lemon zest and juice and Parmesann and allow to sit for five minutes.
- Slice the lamb shoulder on top of the fregola in bowls. Finish with some crumbled feta and a drizzle of olive oil.
