Garlic and rosemary scented slow-roasted shoulder of lamb

Garlic and rosemary scented slow-roasted shoulder of lamb

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 shoulder lamb, about 1.8 kg
2 tablespoons olive oil
6 banana shallots
1 carrot
5 garlic cloves
3-4 rosemary sprigs
350ml red wine
salt
freshly ground black pepper

To serve

Quantity Ingredient
Mayonnaise, using aioli variation
Marinated Mediterranean vegetables

Method

  1. Heat the oven to 120ºC.
  2. Remove any bark (paper-like skin covering the fat) from the lamb and trim away any excess fat. Heat the olive oil in a roasting tin, just large enough to accommodate the meat, over a medium to high heat. Season the lamb well with salt and pepper and brown it all over, or as well as you can given its uneven shape.
  3. Remove the lamb from the roasting tin and set aside.
  4. Halve and peel the shallots and peel and cut the carrot into slices 1 cm thick. Bash the unpeeled garlic cloves with the flat side of a large knife. Brown the shallots and carrot in the roasting tin over a medium heat. Remove from the heat, add the garlic and rosemary and sit the lamb shoulder, skin side down, on top of the vegetables.
  5. Pour in enough water to come halfway up the vegetables (about 2 cm deep). Cover with foil and roast in the oven for 3 hours. The meat at this stage should be starting to shrink away from the bone a little.
  6. Remove the foil and turn the lamb over, cover again and continue to roast for a further 1 hour.
  7. Turn the oven setting up to 150ºC, uncover the lamb, pour the wine over it and continue to roast for a further 2 hours, or until the lamb is very tender and comes away from the bone very easily; it should be easy to shred using 2 forks. Check every 30 minutes to ensure the liquid has not all evaporated, adding more water if necessary.
  8. Remove the lamb from the roasting tin and set aside to rest. Strain the sauce, reserving the shallots and garlic, but discarding the carrots, rosemary and garlic skins. Taste the roasting juices and reduce over a medium heat on the hob to concentrate the flavour if necessary. Adjust the seasoning and keep warm.
  9. Using 2 forks, shred the lamb from the bones into large chunks, and transfer to a large, warmed serving dish. Pour some of the juices over the lamb and serve the remainder separately. The shallots and garlic can also be served separately.
  10. Serve the lamb with the aioli and marinated vegetables.

Variation

  • Moroccan slow-roasted shoulder of lamb: Omit the shallots, carrot, all but 2 garlic cloves and the rosemary. Follow the main recipe to the end of step 3. Mix 5 tablespoons pomegranate molasses with 1 tablespoon ras-al-hanout, 2 crushed garlic cloves and the finely grated zest and juice of 1 orange. Spread this mixture all over the lamb. Place in a roasting tin and add 2 cm water. Cover with foil and proceed as for the main recipe. Delicious served with giant couscous with spice-roasted butternut, pine nuts and coriander.
Tags:
Leiths School of food and wine
cookery course
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