Located in the heart of Wellington's central business district, Sterling Woodfire Eatery & Bar is a comfortable haven to eat drink and relax.
The Hay-roasted lamb shoulder, ash mash, with wiltered winter greens is a perfect match with our Spy Valley Merlot Malbec.
2kg lamb shoulder deboned and rolled (ask your local butcher)
2 sprigs rosemary
10 sprigs thyme
5 cloves garlic, peeled
1 litre or lamb stock or water
500g agria potatoes, peeled
30g extra virgin olive oil plus extra for serving
1 tsp salt
Seasonal greens such as kale, Cavalo Nero or rainbow chard.
For the lamb
- Pre-heat the oven to full capacity.
- Take the lamb shoulder and season well all over with sea salt.
- Heat a large sauté pan with a tablespoon of vegetable oil until very hot.
- Carefully transfer the seasoned lamb to the pan and colour evenly on all sides, regulating the heat where necessary.
- Once golden brown, remove the lamb and allow to cool briefly.
- Cut each sprig of rosemary into 4 pieces.
- Make 13 incisions into the cooled lamb shoulder so that the cut rosemary and garlic cloves can be studded into the meat. This will help penetrate flavour into the lamb whilst cooking.
- Take an appropriate sized deep oven tray and lay a small amount of hay onto the bottom and add the thyme sprigs.
- Place the lamb directly on top and then add enough hay to cover completely. Add the lamb stock and cover with a layer of baking paper then aluminium foil.
- Reduce the oven temperature to 160°C, place the lamb in the oven and cook for 4 hours.
For the mashed potato
- Cut the potatoes into quarters or relatively same sized pieces to insure even cooking.
- Cover with cold water, adding 1tbsp of salt.
- Once the water is boiling, reduce the heat and simmer until completely cooked through.
- Drain the cooked potatoes and leave in a warm place to air dry for 10 mins (this will make your potatoes light and fluffy but it is important that the potatoes don't go cold as this will make them very starchy and hard to process).
- Push the dried potatoes through a fine meshed drum sieve or through a ricer (you can simply mash using a hand-held masher but this won’t result in such a smooth mash).
- Warm the cream, butter and extra virgin olive oil and gradually add this to the processed potatoes.
- Season accordingly.
For the greens
- Simply cook the selected winter greens of your choice until tender and season with olive oil, salt and lemon juice.
- Once the lamb has been cooking for 4 hours remove it from the oven, take it out of the roasting tray and allow to rest for 30 mins before serving, (you could also remove the foil and place a weighted object on top of the meat to press it, this can now be chilled and portioned to whatever size or shapes you like)
- Take the reserved juices from the tray and reduce to make a thick sauce.
- Place the portioned lamb into a small tray and brush lightly with olive oil. Reheat at 220°C, until crispy and golden brown on top.
- Serve the lamb with pre-prepared greens and mashed potato. Finishing with reduced sauce and a drizzle of extra virgin olive oil.
At the restaurant, we like to add non-carcinogenic ash to the mash potato right at the end to create a swirled pattern, this is mainly for visual effect but will add texture also. This can be bought from most speciality health food stores.
*Small bales of hay can be purchased from your local hardware store for around $6-$10