Slow-Cooked Lamb Shoulder Roast

Name: Slow-Cooked Lamb Shoulder Roast
Prep time: 25 min
Cook time: 3 h
Yield: 6-8
Cuisine: Middle Eastern

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Mains Dairy Free Gluten Free

This slow-cooked lamb shoulder roast is going to take your next Sunday roast to a whole new level! It’s super easy to make and delicious.

PREP TIME

25 minutes

COOK TIME

3 hours

SERVES

6-8

About this recipe

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!

Ingredients

Main Ingredients

1.5-2 kg lamb shoulder
4 garlic cloves, cut into slivers
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
3 cups of water

Rosemary Paste

3 garlic cloves crushed
2 sprigs rosemary leaves finely chopped
1 tablespoon olive oil
Juice of 1/2 lemon
Black pepper

Vegetables

5-6 small potatoes cut in half
1-2 onions sliced (1-2 cm thick)
1 tbsp olive oil
1 long red chili sliced in half length-ways
3-4 tomatoes cut into wedges
3 sprigs of thyme
head of garlic
Salt and black pepper to season*Remove lamb from the fridge at least an hour before cooking to get it to room temperature *Let your butcher know that you will be using the lamb shoulder for slow roasting. Ask for the roast to be jointed as this will make it much easier to carve once cooked.

Notes from Rouba

Remove lamb from the fridge at least an hour before cooking to get it to room temperature.
Let your butcher know that you will be using the lamb shoulder for slow roasting. Ask for the roast to be jointed as this will make it much easier to carve once cooked.

Method

Step 1.

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.

Step 2.

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.

Step 3.

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.