Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

Prep: 15 mins

Cook: 4 hrs

Serves: 6

Difficulty:

Cuisine:

Saved:

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Slow cooked to perfection, this delicious garlic marinade teams beautifully with lamb shoulder. You can also use the marinade on a roast chicken.

Credit: Whisk Media Group

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Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

Ingredients:

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

Method:

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)

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

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