Prep:  15 mins
Cook:  4 hrs
Serves:  6
Average: 4.2 (46 votes)
Difficulty:
Cuisine:
Saved:
1142
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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Play Video: Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary
Ingredients:
Lemon, Garlic & Rosemary marinade
Slow-roasted lamb shoulder
Method:
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
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Feedback and Reviews

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Outstanding
Patrick
7 years 1 month ago
I've made this marinade about 10 times now and it's brilliant!

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