Slow-Cooked Shoulder of Lamb With Roasted Veggies
- Ready In:
- 4hrs 15mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 1⁄4 kg lamb shoulder
- olive oil
- sea salt
- fresh ground pepper
- 1 head garlic, broken into clove
- fresh rosemary sprig
- 2 red onions, peeled and quartered
- 3 carrots, peeled and chopped
- 2 sticks celery, cut into pieces
- 1 large leek, trimmed and cut
- 800 g tinned whole tomatoes
- 2 bay leaves
- fresh thyme sprig
- 4 ripe tomatoes, quartered
- 750 ml red wine
directions
- Preheat oven to 200°C (400°F).
- Rub leg with oil, salt and pepper.
- Put into roasting tray.
- Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
- Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
- Tuck remaining herbs under the meat.
- Pour tinned tomatoes over the top, followed by the wine.
- Cover tray tightly with double layer of foil.
- Put into oven, turning down temperature to 170°C (300°F).
- Cook 3.5 to 4 hours.
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Reviews
-
Haven't made any lamb in a long time and this came out really great. Didn't follow the recipe exactly, but used the general ideas.<br/><br/>My changes.<br/>Browned the lamb in olive oil on top of the stove first. <br/>Didn't do step 4 - making incisions. Instead spread chopped garlic and rosemary springs on top of roast. <br/>Added the other ingredients and brought to a boil. Then covered and placed in a 300 oven.<br/>Also, used mushrooms instead of carrots
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Outstanding, what can I say. The only reason I haven't given 5 stars is I played about with the recipe a bit, but I can safely say this dish was out of this world. The lamb was so tender and flavoursome, and the gravy needed nothing doing to it at all - just pour out pan juices, thicken with flour and voila! So, I ommitted the veggies (Beccause I didn't have any), went a little easier on the wine (a whole bottle?! Spot the rich celebrity chef!) and added a handful of redcurrants to the pan. To die for. Thank you so much for this recipe :) Oh, and I took the foil off for the last 40mins, to crisp the skin a little. Mmmmmmmm.
Tweaks
-
Haven't made any lamb in a long time and this came out really great. Didn't follow the recipe exactly, but used the general ideas.<br/><br/>My changes.<br/>Browned the lamb in olive oil on top of the stove first. <br/>Didn't do step 4 - making incisions. Instead spread chopped garlic and rosemary springs on top of roast. <br/>Added the other ingredients and brought to a boil. Then covered and placed in a 300 oven.<br/>Also, used mushrooms instead of carrots
RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.