This slow lamb roast is going to take your next Sunday roast to a whole new level! It’s super easy to make and is incredible in flavour. It takes 3 hours in the oven to roast, but the result is a tender lamb shoulder that can be pulled off the bone, wickedly infused with rosemary and garlic.
Lamb’s shoulder has more flavour than the leg of lamb. It is so much easier to cook and it’s also forgiving so don’t stress if you forget it in the oven for an extra 20 minutes or so. This roast requires minimal effort to prepare, it’s packed with flavour and is so tender. Make Sumac herb salad while the lamb is roasting!
Preheat oven to 170°.
Begin by making the rosemary paste; in a bowl mix the crushed garlic with the rosemary, a good grind of black pepper, the olive oil, and lemon juice to make a paste.
Make 10-12 incisions 1-2 cm deep all over the lamb shoulder with a sharp knife. Massage the lamb with the rosemary paste making sure you push it into the incisions. Stuff bits of garlic into the holes. Drizzle lamb with extra 2 tablespoons of olive oil and rub all over. Season with salt and pepper. Sprinkle evenly with the combined dried thyme and oregano.
Put potatoes and onion in a bowl and toss with salt and pepper and 1 tablespoon of olive oil (you can even toss them in the roasting tin) Arrange in the bottom of the roasting tin. Add red chili, garlic bulb, and thyme sprigs. Place the lamb on top and pour water into the roasting tin. Cover with foil. The trick here is to cover tightly with layers of foil. I use three layers of foil. Pop into the preheated oven for 3 hours.
Remove foil, turn up the oven to 190° and roast uncovered for a further 10-15 minutes.