SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER
Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Make Crazy Crunchy Roast Potatoes while the lamb is resting!
Provided by Nagi | RecipeTin Eats
Time 3h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 240°C/465°F (220°C fan forced).
- Rub the lamb with the olive oil, salt and pepper.
- Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
- Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
- Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
- Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
- Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
- Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
- Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
- Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
- Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!
Nutrition Facts : ServingSize 398 g, Calories 575 kcal
SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
SLOW COOKED LAMB SHOULDER WITH ROAST VEGETABLES
Make and share this Slow Cooked Lamb Shoulder With Roast Vegetables recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Season lamb shoulder with sea salt and freshly ground black pepper. Heat 2 tbsp of oil in a large pan over high heat and cook lamb for 5 minutes, turning once, until browned. Transfer to a large roasting tin. Meanwhile, deglaze pan with red wine and stock then pour over lamb in roasting tin. Cook in a preheated oven at 220C for 20 minutes then reduce heat to 160C and cook for 3-4 hours until tender, basting occasionally and adding the truss tomatoes during the last 30 minutes of cooking.
- For roast vegetables, combine ingredients in a bowl with remaining olive oil and season with sea salt and freshly ground black pepper. Place in another roasting tin and pour 1 cup water over. Roast in the oven for the last 2 hours while lamb shoulder is cooking. Serve lamb with truss tomatoes and roast vegetables on platters or plates.
Nutrition Facts : Calories 901.2, Fat 55.6, SaturatedFat 23.7, Cholesterol 182.8, Sodium 299.7, Carbohydrate 46.2, Fiber 8.7, Sugar 10.3, Protein 50.3
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