Roast Lamb Shoulder | Rub olive oil, salt, and pepper all over the meat while the French oven is getting hot (med heat). In a jug, create a braising liquid with herbs, 1 Knorr stock pot (beef), mint sauce, balsamic glaze, Worcestershire sauce, and 100 ml boiling water. Sear the meat for a few minutes on all sides. Thinly slice a whole brown onion. Set meat aside and sauté onions for a few minutes with salt and pepper and a knob of butter. Add meat on top of onion slices, drizzle the liquid over the meat, and tuck in a bay leaf, sprigs of rosemary, and a bulb of garlic halved. Cover and roast in a 130-150c oven for 4-5 hours.
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