Description
This slow cooked shoulder of lamb is a definite melt-in-the-mouth recipe that needs roughly 7 hours to roast. Combines lamb with balsamic onions. Divine!
Ingredients
Units
Scale
- 2kg lamb shoulder (bone-in)
- 2 tbsp olive oil, plus extra for frying onions
- 2 tsp salt
- 1 tsp black pepper
- 8 medium onions, chopped
- 1 head garlic, cut in half horizontally
- 3 garlic cloves, cut into slivers
- 8-10 sprigs rosemary
- 125ml balsamic vinegar
- 250ml red wine
- 250ml port
- 250ml lamb or beef stock
- Optional: 2 sprigs of fresh thyme
- Optional: 2 bay leaves
For the Gravy:
- Juices from the roasting pan
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan).
- Season the Lamb: Season the lamb generously with salt and pepper.
- Sear the Lamb: Heat 2 tbsp olive oil in a large ovenproof casserole dish. Sear the lamb shoulder on both sides until browned. Remove the lamb and set aside.
- Cook Onions: Add olive oil, if needed, in the same casserole dish and gently fry the chopped onions until softened.
- Herb and Garlic Bed: Arrange the garlic halves, rosemary, thyme, and bay leaves on top of the onions.
- Add Liquids: Mix the balsamic vinegar, red wine, and port together. Pour in this mixture with the lamb or beef stock in the pot.
- Initial Cooking: Place the lamb on top. Cover with a lid or foil — place in the oven and slow roast, covered, for 4 hours.
- Uncover and Brown: Remove the cover, check the liquid level, and increase the oven temperature to 220°C/425°F. Roast for another 20-30 minutes for a crisp exterior.
- Rest the Lamb: Remove the lamb from the casserole, cover it with foil, and let it rest for 20-30 minutes.
- Prepare the Gravy: Skim off excess fat from the roasting pan. Over medium heat, mix in flour to thicken the juices, cooking until desired consistency — season with salt and pepper.
Notes
- Marinating (Optional): For added depth, consider marinating the lamb overnight in olive oil, garlic, and herbs.
- Serving Suggestions: Complement with roasted vegetables or a fresh salad.
- Leftover Lamb: Great for sandwiches, salads, or reheated meals.
- Prep Time: 30 minutes
- Resting Time: 30 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Roast
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 512
- Sugar: 7.4 g
- Sodium: 828.6 mg
- Fat: 20.7 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 16.5 g
- Fiber: 2.4 g
- Protein: 51.1 g
- Cholesterol: 165.3 mg