Introduction
Indulging in the flavors of slow-roasted lamb is a culinary experience that many cherish. This recipe transforms a bone-in lamb shoulder into a tender and flavorful dish, perfect for family gatherings and special occasions. The marinade of herbs and garlic not only enhances the meat’s taste but also fills your kitchen with an enticing aroma. Follow this guide to create a mouthwatering meal that will surely impress your guests.
Detailed Ingredients with measures
Bone-in lamb shoulder: 1.6–2.2 kg (3.2–4.4 lb)
Water: 2 cups
Brown onion: 1, unpeeled, cut into 6 wedges
Fresh rosemary: 2½ teaspoons, finely chopped
Dried oregano: 1 tablespoon
Garlic cloves: 2 large, finely chopped
Kosher or cooking salt: 1 teaspoon (or ¾ teaspoon table salt)
Black pepper: ½ teaspoon
Extra virgin olive oil: ¼ cup
Cornflour (cornstarch): 1 teaspoon
Additional water: ¼ cup
Salt: ¼ teaspoon
Prep Time
Total prep time for this recipe is approximately 2 hours if marinating at room temperature. If opting for refrigeration, allow up to 24 hours before cooking.
Cook Time, Total Time, Yield
Cook Time: 12 hours
Total Time: 12 hours 2 hours (prep time) = 14 hours
Yield: This recipe serves approximately 6 to 8 people, depending on appetite and accompaniments.
Enjoy the process of slow-roasting your lamb shoulder. The time and effort spent will reward you with succulent meat and delightful flavors that linger on the palate.
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 230°C (450°F) or 210°C (410°F) for fan-forced ovens.
Prepare the Marinade
In a small bowl, combine the finely chopped rosemary, dried oregano, chopped garlic, kosher or cooking salt, black pepper, and extra virgin olive oil to create a marinade.
Rub the Marinade
Rub the marinade thoroughly over the lamb shoulder, ensuring it reaches all crevices for maximum flavor.
Marinate the Lamb
If time allows, marinate the lamb for 2 hours at room temperature or up to 24 hours in the refrigerator to enhance the flavors.
Prepare the Roasting Pan
Place the unpeeled onion wedges in the base of a roasting pan and position the marinated lamb shoulder on top. Pour 2 cups of water into the pan to provide moisture during roasting.
Initial Roasting
Roast the lamb uncovered for 45 minutes at the preheated temperature.
Reduce Temperature and Cover
After 45 minutes, reduce the oven temperature to 100°C (212°F). Cover the lamb with baking paper, then tightly seal it with a double layer of foil to prevent moisture loss during the slow roasting process.
Slow-Rose the Lamb
Slow-roast the lamb for 12 hours to achieve tender, flavorful meat.
Check for Tenderness
After 12 hours, check the lamb’s tenderness by pulling the meat apart with two forks; it should be fall-apart tender. If it’s not tender enough, continue roasting until it reaches this consistency.
Remove the Lamb
Remove the lamb from the oven and transfer it to a large dish. Cover loosely with foil to keep it warm while you prepare the sauce.
Make the Sauce
Strain the cooking juices from the roasting pan into a saucepan. Bring the juices to a boil, then simmer over medium-high heat until reduced to about 1 cup (250 ml).
Prepare the Cornflour Slurry
In a small bowl, mix the cornflour with ¼ cup of water to create a slurry.
Thicken the Sauce
Gradually pour the slurry into the reduced cooking juices, stirring continuously. Cook for a minute or two over medium heat until the sauce thickens to a syrup-like consistency. Season with salt to taste.
Serve
Serve the slow-roasted lamb shoulder hot, accompanied by the prepared sauce.
Notes
Lamb Selection
Choose a bone-in lamb shoulder for more flavor and tenderness during the slow-cooking process.
Marination Time
Longer marination can greatly enhance the flavor, so consider marinating overnight if time permits.
Checking Doneness
Use two forks to check for tenderness; if the meat does not easily pull apart, allow for additional time in the oven.
Storing Leftovers
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.
Cook techniques
Marinating
Marinating the lamb shoulder with a mixture of herbs, garlic, olive oil, and seasonings enhances the flavor and tenderness of the meat. Allowing it to marinate for 2 hours at room temperature or up to 24 hours in the refrigerator maximizes these benefits.
Roasting
Roasting in a hot oven initially helps to develop a crispy outer layer. After the first phase of roasting at a high temperature, reducing the oven heat allows for slow cooking, resulting in tender meat that easily falls apart.
Slow-roasting
Slow-roasting lamb at a lower temperature for an extended period (12 hours) ensures that the meat cooks evenly and retains moisture, leading to a succulent dish.
Straining and Reducing Cooking Juices
Straining the cooking juices after roasting retains flavorful bits while creating a smooth sauce base. Reducing the liquid over heat concentrates the flavors, enhancing the sauce’s richness.
Thickening Sauce
Using a cornflour slurry adds thickness to the reduced cooking juices, creating a syrup-like consistency that clings to the meat and enhances the dish’s overall presentation and flavor.
Serving
Serving the lamb shoulder with the prepared sauce allows for a flavorful and cohesive dish, bringing together all the elements of the meal in a delicious way.
FAQ
What is the best cut of lamb for slow roasting?
The best cut for slow roasting is a bone-in lamb shoulder, as it has abundant flavor and is well-suited for long cooking times.
How do I know when the lamb is cooked properly?
The lamb is properly cooked when it is fall-apart tender, indicated by easily pulling the meat with two forks.
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs; however, fresh herbs typically provide a more robust flavor.
How can I store leftovers from the roasted lamb?
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
What can I serve with roasted lamb shoulder?
Roasted lamb shoulder pairs well with roasted vegetables, mashed potatoes, or a fresh salad to balance the rich flavors.
Conclusion
The slow-roasted lamb shoulder emerges as a succulent centerpiece, combining the rich flavors of herbs and garlic with the tenderness achieved through prolonged cooking. The result is a dish that delights the palate and evokes warmth and comfort, perfect for family gatherings or special occasions. Pairing it with a reduction of the cooking juices creates a savory sauce that enhances the dish, making it truly memorable.
More recipes suggestions and combinations
Lamb Shoulder Tacos
Use the shredded lamb with tortillas, topped with fresh salsa, avocado, and a sprinkle of cilantro for a vibrant taco night.
Shepherd’s Pie
Layer the shredded lamb with vegetables such as carrots and peas, topped with creamy mashed potatoes and baked until golden for a hearty meal.
Lamb and Vegetable Stew
Combine lamb with seasonal vegetables and a rich broth for a warming, comforting stew that’s perfect for chilly evenings.
Pasta with Lamb Ragu
Transform the leftover lamb into a flavorful ragu, served over your favorite pasta for a quick and satisfying dish.
Lamb Salad
Shred the cooled lamb and toss it with mixed greens, feta cheese, olives, and a lemon-olive oil dressing for a refreshing salad.
Lamb and Rice Pilaf
Mix shredded lamb with spiced rice and nuts for a fragrant pilaf, making for an elegant side dish or main course.
