Ingredients for the Lamb
1 New Zealand Spring Lamb Shoulder, ~3 lb, on the bone and trimmed
2 tbsp olive oil
1 tsp dried mint
1 tsp dried tarragon
1 large green bell peppers, cored, seeded and diced
2 jalapeño peppers, seeded and sliced
2 tsp cumin seeds
1 tsp coriander seeds
500 ml | 18 fl oz | 2 cups lamb broth, or chicken broth
freshly ground black pepper
Ingredients for the Potatoes
4 baking potatoes, halved
2 tbsp olive oil
400 g | 14 oz | 1 1/2 cups plain yogurt
1 lime, juice and zest, finely grated
2 little gem lettuce, leaves separated
For the lamb
- Preheat oven to 170°C (150° fan) | 325F | gas 3. Rub lamb shoulder with olive oil and season with the dried herbs, 1 tsp salt and 0.5 tsp pepper.
- Heat a large Dutch oven over a high heat until hot. Sear lamb in the Dutch oven until golden-brown all over, and then remove to one side.
- Add peppers, jalapeño, cumin and coriander seeds, and a generous pinch of salt to the Dutch oven. Sauté for 2-3 minutes until peppers are softened.
- Stir in the broth and bring to a simmer. Position seared lamb on top.
- Cover with a tight-fitting lid and transfer to the oven. Braise for 3.5-4 hours, basting from time to time, until the lamb is tender and coming away from the bone.
- When ready, remove from the oven and let rest, still covered. Preheat oven to 180°C (160° fan) | 350F | gas 4.
- For the potatoes: Rub potato halves with olive oil. Arrange on a rimmed baking sheet and season with salt and pepper.
- Bake for about 45-60 minutes until the flesh yields to the tip of a knife. Remove potatoes from oven when ready.
- Stir lime juice into a bowl of the yogurt, topping with half of the lime zest.
- Shred lamb between two forks, mixing it into the broth in the Dutch oven.
- Arrange lettuce leaves on the potato halves and spoon over the braised lamb.
Spoon over some lime yogurt and sprinkle remaining lime zest on top before serving.