Description
A classic slow-roast dish featuring tender lamb shoulder infused with garlic and rosemary, accompanied by sweet roasted vegetables.
Ingredients
Scale
- 1.5 kg lamb shoulder
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 sprigs rosemary
- Salt, to taste
- Pepper, to taste
- 500 ml vegetable stock
- 4 carrots, chopped
- 800 g potatoes, peeled and chopped
- 2 onions, chopped
Instructions
- Preheat the oven to 160°C (325°F). Pat the lamb dry with paper towels and season with salt and pepper. Chop the onions and carrots, peel the potatoes, crush or slice the garlic, and pick the rosemary leaves. Prepare a large ovenproof dish with a little olive oil.
- Heat olive oil over medium-high heat in the large ovenproof dish. Brown the lamb on all sides until it has a deep golden crust. Remove the lamb from the dish and set aside.
- Add the chopped onions, garlic, and carrots to the hot dish. Cook for a few minutes until soft and starting to brown. Return the lamb to the dish, sprinkle with rosemary, salt, and pepper. Pour in the vegetable stock and add the potatoes around the lamb.
- Cover the dish with a lid or foil and roast for about 3 hours 30 minutes, until the lamb is very tender. Remove the lid for the last 20–30 minutes to brown the top if desired. Let the lamb rest for 10–15 minutes before serving.
Notes
Pair the lamb with mashed potatoes, buttered greens or a crisp salad to complement the richness. Store leftovers in an airtight container for up to 3–4 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg