Spicy Roasted Lamb

Ingredients:

• 1 kg shoulder of lamb 
• 2 tablespoons olive oil 
• 1 onion, roughly chopped 
• 3 garlic cloves, crushed 
• 300 ml vegetable stock 
• Zest and juice of 1 orange 
• 1 cinnamon stick 

Method:

• Season the lamb well on both sides. 
• Heat the oil in a large ovenproof pan. Add the lamb and brown on both sides. Remove and set aside. 
• Heat the oven to 150°C. 
• Brown the onions in the remaining fat for 5 minutes, add the garlic and sizzle for 30 seconds. 
• Pour 175 ml of the vegetable stock and as it bubbles, scrape any caramelized buts at the bottom and sides of the pan. 
• Add enough of the remaining stock to come 1/3 of the way up of the lamb. Add the orange zest and cinnamon. 
• Cover and cook for 2 1⁄2 - 3 hours, turning half way until the meat is tender. Remove and wrap with foil. 
• Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5 – 10 minutes until slightly thickened and rich in flavor. 
• Season with salt and pepper and a squeeze of orange juice. Slice the lamb and serve with the sauce.