"This is just heavenly, and fills the whole house with an amazing aroma. The finished dish is sweet, sticky, delicious and so versatile too; you can enjoy the lamb with sweet potato mash and garlic green beans."
Slow Cooked Lamb Shoulder
3
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- Recipe Card
Prep time 10mins
Cook time 3hrs
Serves or Makes: 4
Recipe Card
ingredients
- 1 large onion, halved and sliced
- 1 sprig of rosemary
- 4 cloves of garlic, skin on
- 100 milliliter malt vinegar
- 80 gram coconut sugar, plus extra to top
- 8 anchovy fillets, finley chopped
- 4 cloves of garlic, peeled and cut into slivers
- 4 sprigs of rosemary, leaves only
- pinch of flaked sea salt
- grind of black pepper
- 2 kilogram lamb shoulder, bone in
- 400 milliliter good white wine
Method
Step 1
Preheat the oven to 170°c.
Step 2
Layer the sliced onion down the centre of a large roasting tin, add the rosemary and whole garlic cloves, then drizzle a tablespoon of olive oil over the top.
Step 3
Place the vinegar, coconut sugar, remaining oil, anchovies, sliced garlic, rosemary leaves, salt and pepper into a bowl and stir to combine. Carefully make deep slits all over the lamb with a sharp knife, then pour the marinade over the meat, pushing the garlic slivers and rosemary leaves into the slits. Really get in there with your hands to massage the mixture in well and keep spooning the marinade over the meat so it seeps into the cuts.
Step 4
Place the lamb on the bed of sliced onions, sprinkle with some extra coconut sugar and liberally season with salt and pepper. Pour the white wine around the lamb. Cover the roasting tin tightly with foil and roast the lamb for 3 hours in the preheated oven. For the last 10 minutes, remove the foil and allow the top to get some good colour and brown nicely.
Step 5
Dish this up at the table, you just need two forks to break it apart and serve with the pan juices.