Get 20% off pantry items when you buy six or more!

Maggie Beer

Roast Lamb Shoulder with Rosemary

Recipe from the social media series 'Cooking With Maggie'.

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat oven to 140°C.

Step 2: Pull rosemary off the stalks and place it in a small bowl. Add extra virgin olive oil, salt, and verjuice to make a slurry.

Step 3: Massage the rosemary slurry mix all over the lamb.

Step 4: Place lamb in a large roasting bag and add any leftover herb mix.

Step 5: Seal the bag, prick once or twice and place in a roasting dish.

Step 6: Slow cook for 4 hours.

Step 7: After this, remove from oven and increase oven temperature to 220°C.

Step 8: Carefully pour pan juices into a jug and put them in the freezer to separate the fat.

Step 9: Remove lamb from oven bag and deglaze with vino cotto or red wine vinegar.

Step 10: Return to the oven and bake for another 15 mins to brown.

Step 11: Remove from oven and allow to rest for a minimum of 30 minutes.

Step 12: Take baking juices from the freezer and remove the fat from the top.

Step 13: Add this to a frying pan. Bring to the boil, then simmer, to reduce down to a rich sauce.

Step 14: Pour this over the roast to enhance the moisture.

Step 15: Carefully pull the meat from the bone with the assistance of a knife if wishing to serve in pieces.

Step 16: Serve with roasted vegetables.

Ingredients

  1. 3 Stalks rosemary
  2. 3 tbsp salt flakes

Roast Lamb Shoulder with Rosemary appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox