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Slow-Roasted Lamb Shoulders

Here's how you make Slow-Roasted Lamb Shoulders
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  • Servings: 6-8
  • Prep: 30m
  • Cook: 4h
  • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 2 bone-in (2.4 kilogram) lamb shoulders (2 x 1.2 kilogram shoulders specified)
  • Salt, to taste
  • Pepper, to taste
  • 2 red onions, thickly sliced
  • 1 cup chicken stock
  • 1 cup white wine
  • 1 cup peppermint leaves (fresh)
  • 1 cup parsley (fresh leaves)
  • 1 cucumber, chopped (Lebanese cucumber)
  • Greek yoghurt, to serve
  • Lemon wedges, to served
  • Pita bread, to serve
  • FOR ROSEMARY LEMON RUB
  • 1/3 cup rosemary leaves, finely chopped
  • 5 garlic cloves, minced
  • 1 tablespoons lemon rind, finely grated
  • 1/4 cup lemon juice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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