Deeply savoury, gently sweet, rich with coconut and lime and a little spice — slow-cooked lamb shoulder that falls apart, then crisps at the edges, finished with a glossy reduced sauce.

Ingredients

Lamb

• 1 lamb shoulder (about 1.8–2.2 kg), skin on

• Salt

Marinade

• Juice of 5 limes 

• 5 garlic cloves, peeled and roughly chopped

• 15g ginger, peeled and grated

• 2 tsp chilli flakes (adjust based on desired spice)

• 50 g coconut sugar (adjust based on desired sweetness). Could also use maple syrup or honey

• 50 ml soy sauce

• 1½ tbsp peanut butter (or any nut butter)

• 75 ml fish sauce

• 4 tsp ground coriander

• 2 cans of coconut milk

• salt

• Handful of coriander (stems finely chopped, leaves reserved)
  
  

Method 

1. Place lime, ginger, garlic, chilli, coconut sugar, soy sauce, peanut butter, fish sauce, ground coriander, 1 can coconut milk, 1 tsp of salt and stems of coriander in a blender, food processor or mortar and pestle (start with the dry ingredients then mix in wet if using the latter). Combine until completely smooth.

2. Taste and adjust sweetness, spice or citrus.

3. Pat the lamb shoulder dry and season lightly with salt.

4. Place in a large roasting dish or Dutch oven, for which you have a lid. Pour the marinade over the lamb, turning to coat well.

5. Cover and refrigerate overnight if possible (or at least 2–4 hours).

6. Preheat oven to 150°C fan (170°C conventional).

7. Cover the dish tightly with a lid or foil. Roast for 4–5 hours, turning the lamb once or twice during cooking, until very tender and starting to fall apart.

8. Remove the lid or foil. Increase oven temperature to 220°C.

9. Return lamb to oven for 20–30 minutes, basting once or twice, until the skin is golden and crisp and the edges caramelised. Make sure to watch it so it doesn’t burn.

10. Transfer lamb to a resting plate and cover loosely with foil. While resting make the sauce.

11. Pour roasting juices into a saucepan. Simmer over medium heat for 10–15 minutes to reduce slightly. Stir in extra coconut milk until glossy and saucy.

12. Taste and adjust with more lime juice, coconut sugar or chilli.
    
    

Coconut Rice

Ingredients

• 1½ cups jasmine rice

• 3 cups coconut water (or half water half coconut water for less sweetness)

• Pinch of salt

• 2–3 tbsp coconut cream (stirred in at the end)
  
  

Method

1. Soak rice overnight in ACV - the mild acidity helps break down phytic acid, making minerals more absorbable, softens the starches so the rice is easier to digest, and rinses away surface starch for fluffier rice and a gentler blood sugar response.

2. Rinse rice well after soaking. 

3. Add rice, coconut water and salt to a saucepan.

4. Bring to a boil, then cover and reduce heat to low, cover and cook for 12–15 minutes until tender.

5. Turn off heat, stir through coconut cream, cover and rest 5 minutes.

6. Fluff with a fork.

Greens

• Bok choy

• Broccolini

• Green beans

Or any other veg you want to add!

Steam lightly until just tender. Season with salt and a drizzle of olive oil or squeeze of lime.

To Serve

Pull or slice lamb. Serve with coconut rice and steamed greens.

Spoon over the reduced coconut-lime sauce. 

Finish with:

• Fresh lime juice, Coriander leaves, Spring onions, Fresh chilli