Slow-roasted shoulder of lamb

Slow-roasted shoulder of lamb

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Prep: 15 mins Cook: 5 hrs plus at least 3 hrs marinating

Easy

Serves 4 with leftovers

Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for 5 hours, rest, then sprinkle with zesty gremolata

Nutrition and extra info

Nutrition: per serving

  • kcal776
  • fat56g
  • saturates21g
  • carbs16g
  • sugars13g
  • fibre3g
  • protein48g
  • salt0.6g
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Ingredients

  • 2kg lamb shoulder
  • 3 onions, each sliced into 3 thick discs
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

For the marinade

  • 1 shallot, halved
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 garlic cloves
  • 4 cherry tomatoes
  • 2 anchovies
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • ½ tsp cumin seeds, toasted
  • ½ tsp coriander seeds, toasted
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ½ tsp pink peppercorns
  • 2 tbsp rosemary leaves
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 thyme sprig, leaves picked
  • small bunch mint, leaves chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 70ml white wine
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp brown sugar
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the gremolata

  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 garlic clove, crushed
  • 1 tbsp finely chopped mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Blitz all the ingredients for the marinade in a food processor. Pierce the lamb 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.

  2. 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 the onions in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.

  3. 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 .

  4. Combine the gremolata ingredients 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').

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