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Author Notes: A melt-in-your-mouth dish, this slow-roasted lamb shoulder is easy to make and has an incredible effect on the guests. We recommend you to prepare this recipe especially for Easter time, but feel free to make it at any time of year served with seasonal veggies. —icook.recipes
For the lamb
- 2kg lamb shoulder
- 2 lemons, thickly sliced
- 2 red onions, peeled and thickly sliced
- 5 garlic cloves, crushed
- 3 springs of rosemary, snipped in half
- freshly ground black pepper
For the sauce
- 300ml vegetable stock
- 1 glass red wine
- 2 tablespoons all purpose flour
- Trim the lamb shoulder of as much fat as possible with a sharp knife and throw it away. Rub the lamb all over with olive oil and season with salt and freshly ground black pepper.
- Make six small slashes all over the lamb using a sharp knife, and push a piece of rosemary into each incision.
- Scatter the onions, lemon and garlic on the bottom of a deep roasting tin, put the lamb on top and cover tight with tinfoil. Cook for 4 hours, busting every hour with the juice on the tray. After two hours, remove the tinfoil and continue to cook until the meat is very tender.
- Remove the lamb shoulder from the oven, put it on a chopping board, cover it with tinfoil, then a tea towel and leave it to rest.
- Pour away the fat from the roasting tray, scarp up any browned bits from the bottom of the pan using a wooden spoon and pour the lamb juice into a clean saucepan. Add red wine and simmer until the volume of the liquid has reduced by half, stirring well. Whisk in flour and simmer for another 2 minutes. Add the stock and cook for further 2 minutes.
- Strain the gravy mixture through a fine sieve into a clean saucepan and season with salt and freshly ground black pepper.
- Slice large pieces of the lamb shoulder from the bone, drizzle over the gravy and serve.