Slow-Roasted Lamb Shoulders
Recipe: #32810
June 29, 2019
Categories: Lamb/Mutton, Onions, Australian, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Wine, , more
"From our weekday newspaper The West Australian. Times are estimated. NOTE - full name of recipe is Slow-Roasted Lamb Shoulders With Mine and Coriander."
Ingredients
Nutritional
- Serving Size: 1 (583.2 g)
- Calories 1185.9
- Total Fat - 94.4 g
- Saturated Fat - 40.9 g
- Cholesterol - 293.2 mg
- Sodium - 307.5 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 2.3 g
- Sugars - 3 g
- Protein - 68.9 g
- Calcium - 124.8 mg
- Iron - 7.8 mg
- Vitamin C - 27.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
To make rub, combine all ingredients in a bowl.
Step 2
Cut three slashes, at even intervals, across the top of each shoulder and season.
Step 3
Heat an oiled, large, flameproof roasting pan over a medium to high heat and add the lamb and cook for about 4 minutes on both sides or until browned.
Step 4
Remove and coat lamb all over with the rub and add onions to roasting pan over a medium heat and cook, stirring for about 2 minutes or until soft and add stock and wine and return lamb to the pan and cover tightly with cook in a low oven (150C), turning lamb halfway through, for 3 hours and then discard foil and turn lamb over and baste with cooking juices and cook uncovered with foil, basting halfway through for a further 1 hour, or until meat pulls away easily from the bone and then remove and rest loosely covered with foil for 15 minutes.
Step 5
Meanwhile, heat remove excess oil from pan and return pan to heat and simmer for about 5 to 10 minutes.
Step 6
Place lamb on a serving plate and pour over pan juices and top with combine3d mint, parsley and cucumber.
Step 7
Serve with yoghurt, lemon wedges and pita bread.
Tips
No special items needed.