Slow Roasted Rosemary Garlic Lamb Shoulder

• Meat

  • 3 1/2 lb Lamb shoulder

• Produce

  • 1 head 3 cloves of garlic
  • 2 Carrots, cut into 4 chunks
  • 2 Onions, yellow or white brown
  • 8 sprigs Rosemary

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1 tsp Black pepper
  • 1 1/2 tbsp Flour
  • 1 tbsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1/2 cup Water

Found on recipetineats.com

Description

Directions

• Preheat oven to 220C/425F (fan forced/convection) / 240C/465F (standard).
• Rub the lamb with the olive oil, salt and pepper.
• Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo below)
• Peel and quarter 4 cloves of garlic (vertically) and stuff them into the holes (a chopstick helps!).
• Cut 3 or 4 sprigs of rosemary into 3/7.5cm pieces (12 in total) and stuff them into the holes.
• Place the onions, carrot, remaining garlic cloves and rosemary in the base of a roasting pan. Place the lamb on top of this bed of vegetables.
• Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 160C/320F (fan forced / convection) or 180C/350F (standard).
• Roast, covered, for 3 hours. Then remove the lid, add 1/2 cup of water into the roasting pan, turn up the oven to 220C/425F and roast for a further 20 to 30 minutes, until the skin is browned and crisp. By now, you should be able to part the meat with two forks.
• Remove lamb and carrots from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
• Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
• Place the roasting pan on the stove over medium high heat. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin. Remove and discard onion, garlic skins and rosemary from the pan.
• Add the flour and stir to mix in with the fat. Cook for 30 seconds.
• Add the chicken stock and stir to combine. Use a potato masher to mash garlic more if needed. Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper.
• Serve the lamb with the carrots and gravy on the side and Truly Crunchy Roast Potatoes.

Nutrition