Slow-Roasted Lamb Shoulder with Garlic and Rosemary
Fall-apart tender lamb that cooks itself while you do literally nothing. This is the Sunday dinner that makes your whole house smell incredible.
Main Dish · Prep 15 min · Cook 240 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 1.5 kg lamb shoulder, bone-in
- 1 head garlic, cloves separated, some sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 tbsp olive oil
- 200 ml white wine, or chicken stock
- 1 lemon, halved
- salt, generous
black pepper
This is the recipe I make when I want to impress without actually working hard. You rub a lamb shoulder with garlic, rosemary, and olive oil, put it in the oven, and walk away for 4 hours. That is the recipe.
The low and slow cooking does all the work. The connective tissue breaks down, the fat renders, and you end up with meat so tender it falls apart when you look at it. The garlic cloves roast until they are sweet and spreadable. The pan juices become this incredible concentrated sauce.
I have served this at dinner parties and people think I spent all day cooking. I smile and say nothing.
Pro Tips
- Score the fat side of the lamb and push garlic slivers into the cuts. They roast inside the meat.
- Start at high heat (220C/425F) for 30 minutes to get a good crust, then drop to 150C/300F for the long slow cook.
- Add a splash of wine or stock to the roasting pan to prevent the drippings from burning.
- Let it rest for 20 minutes before pulling apart. Tent with foil.
Serving
Shred the meat and serve over creamy polenta or with roasted potatoes. Spoon the pan juices over everything. A green salad on the side to pretend you are being healthy.
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