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Slow-Cooked Roast Lamb Shoulder

Slow-Cooked Roast Lamb Shoulder
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Discover the magic of a Slow-Cooked Roast Lamb Shoulder, a dish that transforms any gathering into an unforgettable experience. Imagine walking into your home to the enticing aroma of garlic and rosemary filling the air, promising warmth and comfort. This recipe highlights the beauty of slow cooking, allowing time to work its wonders as tender lamb shoulder melds with robust flavors. Perfect for family dinners or special occasions, this melt-in-your-mouth roast is not just a meal; it’s a heartfelt culinary embrace that brings everyone together around the table.

Ingredients

Scale
  • 1 whole bulb of garlic, sliced in half horizontally + 3 cloves
  • 2 brown onions, cut in half
  • 2.4kg lamb shoulder (bone-in)
  • 2 tsp herbs de Provence
  • 2 tbsp sea salt flakes
  • 1/4 tsp freshly ground black pepper
  • 2 + 1 tbsp olive oil
  • 5 sprigs rosemary (approx. 10cm long)
  • 375ml water
  • 1 cup white grape juice

Instructions

  1. Preheat oven to 220 degrees Celsius (428 degrees Fahrenheit).
  2. Place halved garlic and onions in a roasting pan.
  3. Rub lamb shoulder with olive oil, then season with herbs de Provence, sea salt, and black pepper.
  4. Make incisions in the meat and stuff with garlic slices and rosemary.
  5. Place lamb on top of garlic and onions; pour water and grape juice around it.
  6. Cover tightly with a lid or aluminum foil and reduce oven temperature to 170 degrees Celsius (340 degrees Fahrenheit).
  7. Roast for approximately three and a half hours.
  8. For the last 30 minutes, uncover and increase heat to 200 degrees Celsius (390 degrees Fahrenheit) for crisping.

Nutrition

Find it online: https://kitchenmealplan.com/slow-cooked-roast-lamb-shoulder/