Jerk Spiced Lamb Shoulder by Nathan

Ingredients

• 1.5 kg (3.3 lb) lamb shoulder
• 50 g (1/4 cup) jerk spice blend
• 100 g (7 tbsp) butter, softened
• 60 ml (1/4 cup) honey
• 2 heads garlic, halved horizontally
• 200 ml (scant 1 cup) beef stock
• 50 ml (3.5 tbsp) soy sauce
• 2 tbsp worcestershire sauce
• 1 tbsp brown sugar
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat oven to 160°C (320°F).
2. Rub the lamb shoulder all over with the jerk spice blend, salt, and pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Sear the lamb shoulder on all sides until deeply browned, about 3-4 minutes per side.
5. Remove lamb from the pot and set aside.
6. Add the halved garlic heads to the pot and cook for 1-2 minutes until fragrant.
7. Pour in the beef stock, soy sauce, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
8. Stir in the brown sugar until dissolved.
9. Return the lamb shoulder to the pot, fat-side up. The braising liquid should come about halfway up the lamb.
10. Cover the pot tightly with a lid or foil and transfer it to the preheated oven.
11. Slow-cook for 3 hours, or until the lamb is very tender and starting to fall off the bone.
12. While the lamb is cooking, prepare the honey butter: in a small bowl, combine the softened butter and honey until well mixed.
13. Uncover the lamb, spoon the honey butter over the top, and return it to the oven for 15-20 minutes until glossy and sticky. Rest briefly before serving.