INGREDIENTS
1.6kg lamb shoulder, bone-in, trimmed
3 cloves garlic, thinly sliced
¼ cup olive oil
Zest and juice of 1 lemon
2 rosemary sprigs, finely chopped
375ml salt-reduced beef stock
450g kipfler potatoes, thickly sliced
350g cauliflower, cut into florets
350g butternut pumpkin
300g spinach, steamed
300g green beans, steamed
salt and pepper to season
METHOD
- Preheat the oven to 180°C. Line 2 roasting tins with baking paper.
- Place lamb in centre of one of the prepared roasting tins. Using a small, sharp knife make incisions over lamb and press garlic into holes. In a small bowl combine 2 tbsp oil, lemon zest and juice and rosemary. Drizzle marinade over lamb, season and pour stock around the base. Cook lamb, uncovered, for 30 mins.
- Cover with foil and cook for a further 3 hrs or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest covered loosely in foil.
- Meanwhile, increase oven heat to 200°C. Spread potatoes, cauliflower and pumpkin onto remaining tray, drizzle with remaining oil, season and toss to coat. Cook vegetables for 25–30 mins, or until golden and tender.
- Serve lamb with roast vegetables, spinach, beans and drizzle with pan juices.
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