Top Shows

Get Fresh With Al Brown


Ep 10 -Slow Roasted Merino Shoulder

Get Fresh, with Al Brown on TV ONE and TVNZ Ondemand

Slow Roasted Merino Shoulder w/ Israeli Couscous, Apricot Chutney and Sheep's Milk Feta.

Serves 6.

Step 1. Al's Spice Rub


- 2 Tbl Paprika
- 1 Tbl Smoked Paprika
- 1 Tbl Black Pepper
- 1 1/2 Tbl Chilli powder
- 2 Tbl Salt
- 1/2 tsp Celery seeds (crushed)
- 1 Tbl Dried Oregano (ground)
- 1 Tbl Dried Thyme (ground)
- 1 Tbl Sumac
- 1 tsp Cayenne Pepper
- 2 Tbl Garlic Powder
- 1 Tbl Mustard Powder
- 2 Tbl Brown Sugar
- 1 Tbl Cumin Seeds (roasted and ground)
- 1 Tbl Fennel Seeds (roasted and ground)


Mix together all the spices until incorporated. Store in an airtight container

Step 2. Slow Roasted Merino Shoulder


- 1.2 kg  Merino Shoulder (bone out weight)
- 1/2 c  Al's Spice Rub
- 1/2 c  Smoked Garlic
- Lemon (zest only)
- Sea Salt and Freshly Cracked Black Pepper
- Butchers Twine/String
- Canola Oil
- 2 cups Chicken Stock


Preheat the oven to 150 degrees.

Open up the shoulder on a clean chopping board, using a sharp knife, butterfly the shoulder into an even thick piece, which will be easy to roll up. Season the meat with about 1/4 cup of spice rub. Smear the smoked garlic over the meat and zest the lemon across it also then season with a little salt and pepper.

Using two hands, roll the lamb shoulder, like you would roll a magazine. Once you have an even, tight roll, use the butchers twine to tie and hold together. Rub the outside of the roll in the remaining spice mix.

Place a large skillet on the heat, add liberal amount of canola oil. Sear the merino evenly on all sides until golden, and then transfer into a suitable sized ovenproof dish. Pour the chicken stock into the oven dish, and then return to the heat until stock is boiling. Cover oven dish tightly with tinfoil then place in the oven. Cook to 2 1/2 to 3 hrs until merino is extremely tender. Top up the stock if you feel it is drying up during the cooking process. Remove cooked shoulder from the oven and allow it to cool. Refrigerate the shoulder until firm.

Step 2. Israeli Couscous


- 1/4 cup  Canola Oil
- 2 cup  Red Onion (fine dice)
- Red Chilli (seeds removed, finely chopped)
- 1/2 cup  Currants
- 1/2 cup  Dried Apricots (finely chopped)
- 2 Tbl  Smoked Paprika
- 1 Tbl  Cumin Seeds (toasted and ground)
- 2 cups  Chicken Stock
- 2 Tbl  Butter
- Bay Leaf
- 2 cups  Israeli Couscous


Place a skillet on medium low heat. Add canola oil and sauté the red onion, chilli, currants, dried apricots and spices together until the onion has softened. Remove from the heat and hold.

Place the chicken stock, butter and bay leaf in a medium sized saucepan and heat until stock begins to boil. Add the couscous to stock and stir through. Cover saucepan and remove from the heat. Check after 10 minutes to see if stock has been absorbed and the couscous is tender. Fluff the couscous with a fork, and then stir through your onion mix. Cover and hold.

Step 3. Yoghurt and Feta


- 1 1/2 cup Thick Greek Yoghurt
- 1 cup  Sheep's Milk Feta (crumbled)


In a small mixing bowl, combine the yoghurt and feta together by stirring gently. Refrigerate until required.

Step 4. Smoked Paprika and Cumin Oil


- 1 Tbl  Cumin Seeds (toasted and ground)
- 2 Tbl  Smoked Paprika (sweet)
- 3/4 cup  Grape seed Oil or similar


Toast the cumin in a hot pan until smokey and popping. Remove from the heat and grind in a mortal and pestle or similar. Place cumin, paprika and grape seed oil in a small glass jar and seal. Shake up the oil and allow to sit overnight.  Keep sealed jar in a cool place out of the sun.
Step 5. Cooking and Serving


- Canola Oil
- Cooked Merino Shoulder Roll

- 600 gm Courgette (thick angled slices, about 1 cm thick)
- 2 Tbl  Olive Oil
- Sea Salt and Fresh Cracked Black Pepper

- Israeli Couscous
- 1/2 cup  Mint Leaves (rough chopped)
- 1/2 cup  Corriander Leaves (rough chopped)
- Provisions  Apricot Relish
- Feta and Yoghurt Mix
- Smoked Paprika and Cumin Oil


Preheat oven to 150 degrees.

Heat a large skillet to a medium/high temperature.

Remove the string from your merino roll, and cut into 6 even sized portions. Add a little canola oil to the skillet and brown the merino portions lightly. Place in the oven to heat through.

Heat a griddle or skillet to high temperature. Toss the courgette, olive oil and salt and pepper together in a large mixing bowl. Char the courgette on the griddle until you get dark char lines, turn and repeat. Its important not to overcook the courgette as it will become mushy. Return to the bowl and hold.

Remove the cover from the couscous and fluff again with a fork, this time stirring the chopped herbs through, and adjusting the seasoning if necessary.

On hot plates, place a generous spoonful of couscous into the centre of the plates. Make a small pile of courgette beside the couscous. Remove the tender merino from the oven and place a portion on the couscous. Spoon a little apricot relish over the lamb, a spoonful of yoghurt on the side, and lastly a drizzle of the smoked paprika and cumin oil to finish.