Glen File is currently head chef at Josh Emett’s Auckland restaurant Onslow. Glen has a wealth of experience overseas and at top restaurants across New Zealand, and won accolades for his work as former head chef of top rated restaurant Baduzzi. His food style is regarded as relaxed sophisticated, putting a modern twist with emphasis on top ingredients and great flavours. Glen shares his recipe for slow cooked lamb in the Dual Handled 30cm Pan - great for the stovetop and oven.

"My favourite piece of Lodge Cast Iron would be my Lodge BBQ. It’s a great size to have at home, simple and easy to use and holds the heat really well."

INGREDIENTS:

• 1 lamb shoulder bone in, around 1.2 to 1.5kg
• 3 large white onions, peeled cut into wedges
• 2 bulbs of fresh garlic
• 2 cups water
• 2 cups chicken stock
• 1 bunch chives, finely sliced
• 15g rosemary, finely chopped
• 15g thyme, picked and finely chopped
• 15g mint leaves, picked
• 15g curly parsley, finely chopped
• 15g Italian parsley leaves, picked
• ½ cup panko bread crumbs, toasted
• Dijon mustard
• 1 lemon
• 50g soft goats’ cheese (or feta)
• Olive oil
• Flaky salt

 METHOD:

1. Preheat oven to 160°C, fan on.
2. Place the onion wedges in the Lodge Cast Iron pan*, spread out to create a base for the lamb to sit on. Slice the bulbs of garlic in half and place in amongst the onions.
3. Place the lamb shoulder on top and season with a little olive oil and salt. Add 1 cup of water and 1 cup chicken stock to the pan (keeping the rest for later). Cover with baking paper and tin foil and place in the oven for between 1.5 to 2 hours. After 30min check the amount of liquid in the pan, you will need to add the reserved water and stock halfway through.
4. For the last 20min remove the baking paper and foil so the lamb skin can colour and crisp up (longer if required). Once the lamb is ready, remove from the oven to rest for 15-20 min, lightly covered.
5. For the crumb, add the chopped thyme, rosemary, chives and curly parsley to the toasted panko crumbs. Season with a little salt and lemon zest, reserve until needed.
6. To finish the lamb, remove baking paper and tin foil. Flash in a hot oven if required, then gently remove the lamb from the pan and place on a serving dish. Brush with a generous amount of Dijon mustard, sprinkle the herb crumb mixture over and garnish it with small pieces of the goats’ cheese and the picked mint and parsley leaves.
7. You can serve the onions on a side dish. Keep all the cooking liquid to make a sauce. Serve with your favourite potato dish or a really wet polenta and fresh greens.