Slow-Cooked Lamb Shoulder in Mustard Oil with Barley and Olive Cassoulet

by Ed Halmagyi


  • 1 lamb shoulder, approx. 1.6kg
  • 1 tsp celery seeds
  • 1 tsp cumin seeds, cracked
  • 1 tsp fennel seeds, cracked
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp mustard seed oil
  • 8 sticks celery
  • 2 leeks, finely diced
  • ½ head fennel finely diced
  • 8 cloves garlic, minced
  • 1 tsp capers, chopped
  • 2 sprigs rosemary, chopped
  • 75g ghee
  • 1 cup pearl barley
  • 3 cups chicken stock
  • 1 Tbsp seeded mustard
  • 1 cup mixed olives, diced
  • 4 cups baby spinach leaves
  • 1 bunch parsley leaves


1 Preheat oven to 200°C. Rub the shoulder with spices and season generously with salt and pepper. Rub with mustard seed oil. Arrange the celery sticks in the bottom of a roasting pan, place the lamb on top, then bake for 20 minutes. Add 2 cups water, cover with foil, reduce heat to 150°C, then cook for a further 3 hours, until tender.
2 Sauté the leeks, fennel, garlic, capers and rosemary in ghee in a medium saucepan over a moderate heat for 5 minutes, then add the barley, stock, mustard and olives and simmer fro 30 minutes, until the barley is tender. Fold in the spinach and parsley, then serve with the lamb.

You may also like