Garlic & rosemary lamb shoulder roast

SERVES

4

PREP TIME

15mins

COOKING TIME

3hrs 30mins

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Garlic & rosemary lamb shoulder roast

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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