Rosemary Garlic Slow-Roasted Lamb Shoulder

Name: Rosemary Garlic Slow-Roasted Lamb Shoulder
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 4
Ingredients: 1.8 kg lamb shoulder; 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 piece onion, quartered; 1 piece head garlic; 3 clove garlic; 8 piece sprigs rosemary; 1 cup water; 2 tbsp flour; 2 cup beef broth; 1 pinch salt and pepper

This melt-in-your-mouth lamb shoulder is slow-roasted until tender enough to pull apart with a fork, then finished at a high heat for a perfectly crisp, golden skin. Infused with aromatic rosemary and garlic, it's the ultimate centerpiece for a Sunday roast or holiday dinner.

Servings4 Portions

Prep Time15 Mins

Cook Time210 Mins

Difficulty

Intermediate

Ingredients

lamb shoulder
1.8 kg
olive oil
2 tbsp
salt
2 tsp
black pepper
1 tsp
onion, quartered
1 piece
head garlic
1 piece
garlic
3 clove
sprigs rosemary
8 piece
water
1 cup
flour
2 tbsp
beef broth
2 cup
salt and pepper
1 pinch

Step-by-Step Instructions

Preheat your oven to 465°F (240°C). For fan-forced ovens, set the temperature to 425°F (220°C).

Pat the lamb shoulder dry and rub the surface thoroughly with olive oil, salt, and black pepper.

Using a thin, sharp knife, make about 12 deep incisions all over the lamb, being careful not to pierce through to the bottom of the meat.

Slice 3 garlic cloves into slivers and break off small bits of rosemary. Stuff these into the incisions, using a chopstick if necessary to push them deep inside.

Scatter the quartered onion, the halved garlic bulb, and the remaining rosemary sprigs in the base of a large roasting pan. Place the lamb on top and pour 1 cup of water into the pan.

Cover the pan tightly with a lid or a double layer of heavy-duty foil. Place in the oven and immediately reduce the temperature to 350°F (180°C) or 320°F (160°C) for fan ovens.