Slow-roasted shoulder of lamb
- Rosie Birkett
Save recipe
Serves 4 with leftovers
Easy
Prep: 15 mins
Cook: 5 hrs
plus at least 3 hrs marinating
A star rating of 4.3 out of 5.44 ratingsRate
loading...
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Dairy-free
Egg-free
Nut-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Braised summer veg
A star rating of 5 out of 5.2 ratings
Tapenade skordalia
A star rating of 5 out of 5.1 rating
Lamb shoulder & smoky aubergine flatbread
A star rating of 3.8 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2kg lamb shoulder
-
3 onions
each sliced into 3 thick discs
For the marinade
-
1 shallot
halved
-
4 garlic cloves
-
4 cherry tomatoes
-
2 anchovies
-
½ tsp cumin seeds
toasted
-
½ tsp coriander seeds
toasted
-
½ tsp pink peppercorns
-
2 tbsp rosemary leaves
-
1 thyme sprig
leaves picked
-
small bunch mint leaves
chopped
-
70ml white wine
-
4 tbsp olive oil
-
1 tbsp brown sugar
-
zest and juice 1 lemon
For the gremolata
-
zest ½ lemon
-
1 garlic clove
crushed
-
1 tbsp finely chopped mint
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal776
-
fat56g
-
saturates21g
-
carbs16g
-
sugars13g
-
fibre3g
-
protein48g
high
-
salt0.6g
Ad
Method
-
step 1
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.
-
step 2
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.
-
step 3
Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
-
step 4
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.
-
step 5
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.
-
step 6
Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
-
step 7
Return the tin of onions and marinating juices to the oven to keep warm.
-
step 8
Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
-
step 9
Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
-
step 10
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').
RECIPE TIPS
LEAVING THE LAMB
If you're going out for the day, you can leave the lamb shoulder in the oven for up to 6 hrs.
Recipe from Good Food magazine, June 2016
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.44 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...