Home » Lamb Recipes » Slow-Roasted Spring Lamb Shoulder — Garlic, Rosemary & Lemon
Slow-Roasted Spring Lamb Shoulder — Garlic, Rosemary & Lemon
Serves: 6
Cook: 3 hrs
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Equipment
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Ingredients
- 1 Northern Ireland Farm Quality Assured lamb shoulder approximately 1.8 - 2kg, bone-in
- Sea salt and freshly ground black pepper
- For the Herb & Lemon Rub:
- 2 tbsp olive oil
- 3 garlic cloves finely grated
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tbsp lemon juice
- To Serve:
- Lemon wedges
- Fresh rosemary or thyme sprigs
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Method
- Preheat oven to 160°C (fan 140°C)/ Gas mark 3
- Pat the lamb shoulder dry with kitchen paper. Make small slits over the surface with a sharp knife.
- Make the rub in a small bowl: Mix olive oil, garlic, rosemary, thyme, lemon zest and lemon juice. Rub this all over the lamb, pushing it into the slits. Season generously with salt and pepper.
- Place the lamb into a roasting tin. Cover tightly with foil and roast for 2½ hours. Remove the foil and roast for a further 30 minutes to brown the top and crisp the edges.
- Transfer to a warm plate, cover loosely with foil and allow to rest for 15 minutes before carving or gently pulling apart.
- Serve with roasted baby potatoes, carrots and seasonal greens spooned with the lemon-herb pan juices.
- Shred any leftover lamb and stuff into flatbreads with salad, yoghurt and fresh mint.
