Roasted shoulder of lamb with herbs is an easy main dish to serve for a long lunch.
Prep Time15 minutesmins
Cook Time5 hourshrs
20 min0 minutesmins
Servings: 4people
Author: Amanda Lawson
Ingredients
2.2kgshoulder of lamb
1handfuleach of Italian parsley, oregano & rosemary
8clovesgarlic, peeled
2lemon, to yield 1/4 cup juice, plus zest
2oranges, to yield 1/4 juice, plus zest
1/4cupolive oil
4anchovies, rinsed of their oil & patted dry
flaked sea salt and freshly cracked black pepper
Roasting Dish
1 brown onion, peeled & cut into 8 pieces
2carrots, cut in half lenghtways, then halved agian into sticks
2celery sticks, cut in the same dimensios as the carrots
1cupdry white wine
1cupwater
Instructions
Marinating the lamb
Make incisions all over both sides of the shoulder of lamb (about 10 each side).
Rub the salt all over the lamb and place in a non-reactive dish (I use a ceramic baking dish which can go in the oven).
Mix the marinade ingredients together with a hand-held blender.
Pour the marinade all over the lamb. Cover tightly with foil and refrigerate overnight.
Cooking the lamb
Remove the lamb from the fridge 2 hours before cooking.
Preheat the oven to 200 °C (180 °C fan-forced).
Make a rack for your lamb by arranging the carrot, celery and onion on the base of the dish.
Place the lamb on top of the vegetable rack, pour in the wine and water. Cover tightly with foil.
Cook for 20 minutes at 200 °C, then turn the oven down to 140 °C (120 °C fan-forced), and then cook for 4-5 hours. The longer you cook the lamb, the more easily it will fall away from the bone. Keep the lamb covered with foil until you're ready to serve.
When cooked, drain off all the juices and puree with a hand-held blender. If you like a thicker sauce as I do, add the vegetables as well. Serve alongside the lamb.
Notes
Use the leftover lamb to make a ragu to have with pasta. Freeze the leftover sauce and add it to a vegetable soup with beans or barley.