Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
Recipe by myfoodbook
Slow cooked to perfection, this delicious garlic marinade teams beautifully with lamb shoulder. You can also use the marinade on a roast chicken.
Prep 15 minsCook 4 hrsServes 6
Ingredients
Method
Lemon, Garlic & Rosemary marinade
6 garlic cloves, peeled
1/4 cup fresh rosemary leaves
2 tablespoons Dijon mustard
1/4 cup olive oil
1/2 cup lemon juice
Slow-roasted lamb shoulder
1 x 2kg lamb shoulder (bone in)
1 quantity of Lemon, Garlic & Rosemary marinade
Roasted vegetables and green beans to serve
Lemon, Garlic & Rosemary marinade
We used the Breville Boss To Go blender to make this marinade.
Combine all marinade ingredients into the Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth (makes 1 cup)
Slow-roasted lamb shoulder
Season lamb. Place lamb into a large snap - lock bag. Add marinade. Seal bag
Massage lamb to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if the time permits
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
Uncover lamb. Add an additional 1 cup water to pan. Reduce heat to 160°C/140°C fan forced
Bake uncovered for a further 2 hours or until lamb is very tender and falls off the bone. Remove from oven
Shred and slice lamb. Serve with roasted vegetables and green beans
