If you’re looking for a mouthwatering, comforting meal that’s sure to impress, this roasted lamb shoulder recipe is just the thing.
It’s perfect for family gatherings or special occasions, and with a bit of patience, you’ll have a tender, juicy roast with crispy, golden potatoes.
Here’s a step-by-step guide to making this delicious dish.
Ingredients:
- 1.5-2kg Boneless Lamb Shoulder: This cut is ideal for roasting as it becomes tender and flavorful.
- 750ml Chicken or Beef Stock: Adds moisture and richness to the dish.
- Juice and Rind of 1 Lemon: Provides a fresh, zesty flavor.
- 2 Sprigs of Fresh Rosemary: Infuses the lamb with aromatic herbiness.
- Sea Salt and Pepper: Essential for seasoning.
- Olive Oil: Helps to crisp the skin and enhance flavors.
- 1 Brown Onion: Forms a flavorful base for the lamb to rest on.
- 8 Cloves of Garlic: Adds depth and aroma to the roast.
- 1kg Red Royale Potatoes or Your Roasting Potato of Choice: Will become crispy and delicious.
Equipment:
- Cast Iron Pan with Lid or Roasting Tray and Foil: To cook the lamb and keep it moist.
- Large Pot: For boiling the potatoes.
- Clean Baking Dish: For crisping up the potatoes in the oven.
Method:
- Preheat Your Oven: Set your oven to 160°C (fan forced) so it’s ready for roasting.
- Prepare the Onion: Peel and slice the brown onion into thick circles. Lay these onion slices at the bottom of your roasting pan. They will act as a flavorful rack for the lamb to rest on, keeping it elevated and out of the pan juices.
- Prepare the Lamb: Remove any string or netting from around the lamb shoulder. Place the lamb on top of the onion slices in the pan.
- Season the Lamb: Use a sharp knife to make 8 small cuts across the lamb. Insert a clove of garlic into each cut. This infuses the meat with garlic flavor as it cooks.
- Add Olive Oil and Seasoning: Lightly coat the lamb with olive oil. Generously sprinkle sea salt and cracked pepper over the top, then rub it in to ensure the seasoning sticks.
- Mix Lemon and Rosemary: In a small bowl, mix together the lemon juice, lemon rind, rosemary, and 1 tablespoon of olive oil. Pour this mixture over the lamb, ensuring it’s well-coated.
- Add Stock: Pour 750ml of chicken or beef stock into the bottom of the roasting pan. This will keep the meat moist and create delicious pan juices.
- Initial Baking: Bake the lamb uncovered for 30 minutes in the preheated oven.
- Cover and Slow Cook: After 30 minutes, remove the pan from the oven. Cover it with a lid or foil. Return the pan to the oven and bake for 3 hours. Every 1 hour, use a large spoon to scoop up the juices from the pan and pour them over the lamb. This helps keep the meat moist and flavorful.
- Potato Preparation:
- When the Lamb Has Been Cooking for 4.5 Hours: Cut the potatoes into quarters and place them in a large pot. Fill the pot with water and bring it to a boil. Cook the potatoes until just soft, then drain and leave them in the pot.
- After Removing the Lamb: Once the lamb has finished cooking, preheat your oven to 220°C.
- Prepare the Potatoes: Add the pan juices from the lamb to the pot with the potatoes. Stir to coat the potatoes in the flavorful juices. Transfer the potatoes to a clean baking dish and place them in the hot oven.
- Crisp the Potatoes: Bake the potatoes for about 25 minutes, or until they are golden and crispy.
- Serve and Enjoy: Remove the potatoes from the oven and serve them alongside the roasted lamb shoulder. The lamb should be tender and juicy, and the potatoes crispy and delicious.
This roasted lamb shoulder is a classic, hearty dish that’s perfect for any occasion.
Enjoy the rich flavors and tender meat, paired with crispy potatoes that have soaked up all the delicious pan juices.
Happy cooking! 🥰