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Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

Slow cooked Lamb Shoulder with Lemon, Garlic and Rosemary Marinade recipe
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Credit: Whisk Media Group
Recipe by: myfoodbook Cooking School
 
Average: 3.8 (285 votes)
926 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 mins
Cook:  4 hrs
Serves:  6
Slow cooked to perfection, this delicious garlic marinade teams beautifully with lamb and chicken.

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Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
Ingredients:
Lemon, Garlic & Rosemary marinade
Slow-roasted lamb shoulder
Lemon, Garlic & Rosemary marinade
  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:
  • 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
  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

Reviews for Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

3.842105
Average: 3.8 (285 votes)