Description
Slow roast shoulder of lamb recipe is cooked to a fall-apart tenderness in the oven, while being infused with the pervasive aroma and flavor of rosemary, garlic, and red wine.
Ingredients
Units
Scale
- 4 rosemary sprigs
- 2 cloves of garlic
- 2 chopped onions
- 1.5kg lamb shoulder with the bone in
- 1 small glass of wine
- 2 Tbsp olive oil
- Salt
- 1 bunch of parsley
- 3 tablespoon of Dijon mustard
- 500g Breadcrumbs
Instructions
Lamb shoulder
- Heat oven to 160 degrees celsius
- Finely chop the rosemary and garlic mix with olive oil.
- Make 3-4 slashes across the top of the lamb then rub the garlic and rosemary all over the lamb.
- Season well with salt.
- Scatter the onion into the base of a large roasting pan place the lamb shoulder on
- Place in the oven and roast for 1 hour.
- Remove from the oven, pour in the wine
- Roast for 3 more hours until the meat is tender.
Lamb topping
- Chop bunch of parsley finely
- In a bowl combine parsley, breadcrumbs and Dijon mustard.
Final step
- Coat the top of the lamb with topping
- Return to the oven for 2 minutes.
- Remove and leave to rest for 15 min
- Pour remaining pan juices into a pan or bowl
- Serve lamb alongside pan juices and other sides.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Roasting
- Cuisine: American