Alex's Slow Roasted Lamb Shoulder
My husband made this a few years ago for Christmas and now we have it in place of a Sunday leg roast. I'm going to use the left over lamb to try and recreate a quinoa and lamb salad I had recently too...
It's easy enough but takes a while in the oven, 4 hours to be exact! This serves 6 with sides.
I always serve this with duck fat potatoes and green beans.
Ingredients
2 Kg Lamb shoulder - bone in
2 head of garlic
10 Rosemary sprigs
salt and pepper
Duck fat potatoes
1 Kg Ruby Lou potatoes
1 Tbs duck fat
Salt and pepper to taste
Method
preheat oven to 220 C fan forced.
Score the lamb fat and rub in salt and pepper.
Place the lamb on some of the rosemary springs. Cut slits into the meat and push in some pealed garlic cloves and scatter the rest in the pan.
Cover the lamb as tightly as you can and put in a very hot oven for 15 minutes, before turning the temperature down to 160C fan forced.
For the potatoes, peal and cut into portions. Put in a pot of cold water and bring to the boil then cook for 15 minutes, until partially cooked.
Drain water and add the duck fat to the pan, allowing it to melt and then with the lid o the pot, shake it all up to coat potatoes with duck fat and also bruise the outside allowing a crispier finish! Bake on 180C for 60-80 minutes.
Tips
Make sure the foil around the roasting pan is tightly sealed, if any moisture gets out, the lamb wont be as tender or cook in time. (We use 3 layers to make sure nothing can get out!)
I have 2 ovens and so make the potatoes at the same time. If you don't, i'd suggest cooking the potatoes while the lamb rests.
Always cook potatoes starting in cold water and then bring to the boil. IF you start with boiling water, the outside cooks but the middle stays raw.
