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Braised lamb shoulder, globe artichokes and royal quinoa recipe
- Cuisine: Modern Australian
- Serves 4
Simon Lawson is the executive chef of Sydney's Agape Organic Restaurant & Bar and is passionate about organic produce and sustainability.
You'll need a slow cooker with a pressure cook mode for this recipe.
Ingredients
1 tbsp rice bran oil200g diced lamb shoulder
4 globe artichokes, trimmed
1kg Jerusalem artichoke, washed, quartered
4 medium tomatoes
6 cloves garlic
6 small brown onions, peeled, halved
1 tsp chopped rosemary
100ml red wine
100g royal quinoa
500ml beef stock or water
1 tbsp butter
Preparation
Heat the rice bran oil in a slow cooker. Add the lamb and seal on all sides until brown. Add the artichokes, tomatoes, garlic, onion, rosemary, red wine, royal quinoa and stock.Cover and switch to pressure cook mode. Set timer for 35 minutes. Carefully remove the lid. Add the butter. Season with salt and pepper.
Didive among plates and serve with mashed potato or warm spelt bread.
Matching wine: Tamburlaine 2009 Orange Reserve Syrah Shiraz
If you enjoyed this Braised lamb shoulder, globe artichokes and royal quinoa recipe then browse more Modern Australian recipes, meat recipes, easy recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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