top of page

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

  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).

  3. Marinade meat for 4 hours or overnight if time permits

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 200°C/220°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.


bottom of page