Slow Roasted Rosemary Garlic Lamb Shoulder Recipes

ROSEMARY & GARLIC LAMB SHOULDER

Steps:

• Remove the lamb shoulder from the fridge and allow to come up to room temperature.
• Preheat the oven at 200ºC/400ºF/gas 6.
• Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
• Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
• Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
• Place the lamb shoulder on top and roast for 20 minutes.
• Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
• Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
• Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
• Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
• Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
• To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
• Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
• Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
• Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.

SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil . Season generously with salt and pepper, or to taste.
• Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 325 F.
• While waiting for the oven to cool down, spoon out any excess fat and scatter the garlic cloves and rosemary over and around the lamb.
• Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. Roast the lamb for an additional 2 hours. Resist the temptation to open the foil and check on it until the 2 hours are up because you'll increase the risk of the meat becoming too tough.
• Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and fork-tender.
• Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER

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!

SLOW ROAST LAMB SHOULDER WITH GARLIC AND ROSEMARY

Steps:

• Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
• Place the sliced onions in the base of a large roasting tin.
• Mix together the garlic, rosemary, olive oil, salt and pepper. Spread the garlic and rosemary mix all over both sides of the lamb shoulder.
• Place the lamb on top of the sliced onions and then pour in the red wine and water round the base of the lamb. (Don't pour the wine and water on top of the lamb or you will wash off all the garlic and rosemary!)
• Cover the lamb tightly with foil and place into your preheated oven. Roast for 4 hours.
• After 4 hours, turn your oven up to 220C / 200C fan / gas mark 7 / 425F. Take the lamb out of the oven and remove the foil. Return the lamb to the oven and roast for a further 30 minutes.
• After the final 30 minutes, take the lamb out of the oven and transfer onto a serving platter. Use the red wine / lamb juices in the tray to make my delicious Easy Lamb and Red Wine Gravy.
• Skim off any visible fat from the red wine and lamb juices left in the roasting pan.
• Crumble the stock cube into a jug. Add 2 tablespoons of cornflour and a splash of cold water and stir to make a smooth paste. Tip this mix into the roasting tray and stir to combine with the red wine and lamb juices.
• Sieve the gravy into a small saucepan and bring to the boil. Turn the heat down and simmer until thickened.
• Tip the gravy into a serving jug / gravy boat and serve with the lamb and all your favourite roast dinner sides.

SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY

Steps:

• Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
• Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.

SLOW-ROASTED LAMB SHOULDER

Steps:

• Preheat oven to 180°C (350°F).
• Place the sugar and vinegar in a medium jug and mix to combine. Set aside.
• Place the garlic, thyme, oregano and rosemary in the center of a large roasting pan and add the stock.
• Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat. Cover the pan tightly with aluminum foil and roast for 2 hours 30 minutes or until the lamb is tender.
• Turn the lamb over and roast, uncovered, for a further 30 minutes or until dark golden.
• Brush with the pan juices and shred the meat, discarding the bone, to serve.

SLOW-ROASTED SHOULDER OF LAMB

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').