Roasted Lamb Shoulder
Original Recipe: link More roasted things. Regal.
- Lamb shoulder - 1.8kg / 3.5 lb
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 onion, quartered
- 1 head garlic
- 3 garlic cloves
- 8 sprigs rosemary
- 1 cup water
Preheat oven to 240°C/465°F
- Rub the lamb with the olive oil, salt and pepper.
- Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb.
- Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
- Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
- Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
Slow roast, covered Roast, covered with the foil, for 3 hours.
Brown it, uncovered After slow roasting, remove the foil, check to ensure there’s still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
Check if ready By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
Rest Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).