🐑 Slow-Roasted Lamb Shoulder with Herb Rub
Ingredients
For the Lamb:
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2 kg lamb shoulder (bone-in) – the exact weight doesn’t need to be precise
For the Herb Rub:
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30 g fresh mint leaves (stems removed)
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30 g fresh rosemary leaves
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30 g fresh parsley
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4 garlic cloves, peeled
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Zest of 2 lemons
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Sea salt and freshly ground black pepper, to taste
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4 tablespoons olive oil
To Garnish:
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10 g fresh mint, finely chopped
Instructions
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Preheat the oven to 140°C fan / 160°C conventional / Gas Mark 3.
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Make the rub:
In a food processor or mini chopper, blend the mint, rosemary, parsley, garlic, lemon zest, salt, pepper, and olive oil into a smooth paste. Add a little more oil if needed to loosen the mixture. -
Prepare the lamb:
Use a sharp knife to score the lamb shoulder with shallow slits across the surface. Rub the herb paste generously all over the meat, pressing it into the slits. -
Roast:
Place the lamb in a lidded casserole dish. Cover with the lid and roast for around 4 hours, or until the meat is tender and easily pulls apart with a spoon. -
Optional crisping step:
If you’d like a crispier crust, increase the oven temperature to 220°C for the final 20 minutes of cooking with the lid removed. -
Rest and garnish:
Allow the lamb to rest before serving. Sprinkle with fresh chopped mint before carving or pulling.
Notes & Tips
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Cut of meat: A bone-in lamb shoulder around 2 kg is ideal. You can find this at most supermarkets or butchers.
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Best equipment: A mini food processor or chopper makes preparing the rub quick and easy.
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Serving suggestions: This roast pairs beautifully with roast potatoes, Yorkshire puddings, carrots and parsnips, cauliflower cheese, or leafy greens.
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Make gravy with the juices: Once cooked, skim the fat from the juices and use the flavorful liquid to make a rich gravy—onion gravy works especially well.
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Crispy edges: Don’t skip the high-heat finish if you like crispy bits—just remove the lid and let the lamb roast uncovered at a higher temp.
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