If you’re a fan of succulent, flavorful lamb, then you’ll definitely want to try the Ultimate Roast Lamb recipe. This recipe is perfect for a special occasion or a Sunday family dinner, and it’s sure to impress your guests.
— Ingredients :
▢1.6 – 2.2kg / 3.2 – 4.4lb lamb shoulder , bone-in
▢2 cups water
▢1 brown onion (unpeeled), cut into 6 wedges
MARINADE:
▢2 1/2 tsp fresh rosemary , chopped (finely)
▢1 tbsp dried oregano
▢2 garlic cloves (big!) , finely chopped
▢1 tsp salt , kosher or cooking salt (or 3/4 tsp table salt)
▢1/2 tsp black pepper
▢1/4 cup extra virgin olive oil
JUS, FOR SERVING:
▢1 tsp cornflour / cornstarch
▢1/4 cup water
▢1/4 tsp salt
— Preparation :
Preheat oven to 230°C / 450°F (210°C fan).
Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!
Marinate 2 – 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however.
Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.
Roast uncovered for 45 minutes.
Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, ). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I always do overnight!).
Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.
Remove lamb: There will (should!) be a lot of liquid pooled under the lamb in the roasting pan. Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.
LAMB JUS:
Reduce liquid: Strain all the liquid in the roasting pan into a saucepan ). Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).
Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.
SERVE:
Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off – no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.
— Pro tips:
For even more flavor, marinate the lamb shoulder overnight in the refrigerator before cooking.
Use a meat thermometer to check the internal temperature of the lamb shoulder. It should reach 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
To make a delicious gravy, use the drippings from the roasting pan and add flour and stock to thicken.
— Storage:
Leftover lamb can be stored in an airtight container in the refrigerator for up to four days. It can also be frozen for up to three months.
— Nutrition information:
Lamb is a great source of protein and essential nutrients, such as iron, zinc, and vitamin B12. A 3-ounce serving of lamb shoulder contains approximately 180 calories, 8 grams of fat, and 23 grams of protein.
In conclusion, the Ultimate Roast Lamb recipe is a great way to enjoy a tender and flavorful lamb shoulder. With a few pro tips, you can ensure that your lamb turns out perfectly every time. And with its high nutritional value, you can feel good about serving this dish to your family and friends.
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