Slow-roasted rosemary garlic lamb shoulder

Recipes / Meat

This lamb is so meltingly tender and full of flavour that very little seasoning is required. Lamb shoulder is cheap, flavoursome and easier to slow-roast than a leg - if you’ve never tried it before, add this recipe to your cookbook.

Recipe «Slow-roasted rosemary garlic lamb shoulder» presented in category Recipes / Meat, to prepare this dish you will need no more 2:50 minutes. To make this dish at home by prescription from the author Gomer would need: 2kg lamb shoulder, bone in, 1 tbsp dried rosemary, 3 garlic cloves, crushed, 1 1/2 tbsp extra virgin olive oil, 2 cups frozen peas, cooked, to serve , 500g golden delight potatoes, peeled, cut into 2cm pieces, 50g butter, chopped, 1/4 cup milk , 1/4 cup plain flour, 1 1/2 cups chicken stock.

Ingredients:

  • 2kg lamb shoulder, bone in 
  • 1 tbsp dried rosemary 
  • 3 garlic cloves, crushed 
  • 1 1/2 tbsp extra virgin olive oil 
  • 2 cups frozen peas, cooked, to serve 
  • 500g golden delight potatoes, peeled, cut into 2cm pieces 
  • 50g butter, chopped 
  • 1/4 cup milk 
  • 1/4 cup plain flour 
  • 1 1/2 cups chicken stock 

Instructions

  1. Preheat oven to 190C/170C fan-forced.
  2. Pat lamb dry with paper towel. Combine rosemary, garlic and oil in a small bowl. Season with salt and pepper. Rub mixture all over the lamb, ensuring you get it right into all those crevices!
  3. Place lamb in a flameproof roasting pan. Cover tightly with foil or a tight-fitting lid. Roast for 2 hours 30 minutes or until the meat can be pulled off the bone using a fork. Remove foil or lid. Roast for a further 15 minutes to brown the skin.
  4. Meanwhile, make mashed potato. Bring a large saucepan of water to the boil. Add potato. Cook for 8 minutes or until very soft. Drain well. Return potato to the pan (do not return to the heat). Add butter and milk. Mash until smooth, adding a little extra milk to make it creamier, if needed. Season with salt and pepper. Cover to keep warm.
  5. Transfer lamb to a serving plate. Cover loosely with foil. Rest for 15 minutes.
  6. Make gravy skim fat from roasting pan, leaving 1/4 cup pan juices and fat. Place pan over medium heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns slightly. Add 1/2 cup stock. Cook, stirring to scrape any cooked-on bits from the bottom of the pan. Whisk in remaining stock and 1 cup water. Increase heat to medium-high. Whisk constantly until mixture simmers and thickens. Season with salt and pepper. Strain gravy through a sieve into a jug (if desired). Serve lamb with mashed potato, peas and gravy.