Slow-Roasted Lamb Shoulders
Created by ImPat on June 29, 2019
- Servings: 6-8
- Prep Time: 30m
- Cook Time: 4h
- Recipe #32810
Ingredients
- 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
How to Make
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Step 1: To make rub, combine all ingredients in a bowl.
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Step 2: Cut three slashes, at even intervals, across the top of each shoulder and season.
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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.
How to Make
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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.
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Step 5: Meanwhile, heat remove excess oil from pan and return pan to heat and simmer for about 5 to 10 minutes.
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Step 6: Place lamb on a serving plate and pour over pan juices and top with combine3d mint, parsley and cucumber.
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Step 7: Serve with yoghurt, lemon wedges and pita bread.