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Home > Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

Slow cooked Lamb Shoulder with Lemon, Garlic and Rosemary Marinade recipe
Recipe By: 
myfoodbook Cooking School
Prep Time: 
15 mins
Cook Time: 
4 hrs
Serves: 
6
Slow cooked to perfection, this delicious garlic marinade teams beautifully with lamb shoulder. You can also use the marinade on a roast chicken.

Lemon, Garlic & Rosemary marinade

Ingredients


Method
  1. We used the Breville Boss To Go blender to make this marinade.
  2. Combine all marinade ingredients into the Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth (makes 1 cup)


Tips & Hints
  1. To freeze the marinade: Pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.


Slow-roasted lamb shoulder

Ingredients


Method
  1. Season lamb. Place lamb into a large snap - lock bag. Add marinade. Seal bag
  2. Massage lamb to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if the time permits
  3. Preheat oven to 220°C/200°C fan forced. Place lamb and marinade into a baking dish. Pour 1 cup water into dish. Cover with a sheet baking paper and then cover pan with foil. Bake for 2 hours
  4. Uncover lamb. Add an additional 1 cup water to pan. Reduce heat to 160°C/140°C fan forced
  5. Bake uncovered for a further 2 hours or until lamb is very tender and falls off the bone. Remove from oven
  6. Shred and slice lamb. Serve with roasted vegetables and green beans