Slow Roasted Rosemary Garlic Lamb Shoulder

By Nagi | RecipeTin Eats · recipetineats.com

4 hrs 20 min (mostly roasting)Serves 4

A bone-in lamb shoulder slow-roasted low and slow, studded with rosemary and garlic, then crisped; served with pan gravy.

prepPreheat oven to 240°C / 465°F (220°C fan forced)
1.8 kg lamb shoulder, bone in	Rub lamb with oil, salt & pepper	Make 12 incisions, stuff with rosemary & garlic	Place aromatics in pan, lamb on top, pour water	Cover tightly, roast 180°C / 350°F, 3 hrs	Uncover, add water if needed, roast 220°C / 425°F, 20–30 min until crisp	Rest lamb loosely covered, 20 min to 2 hrs	Season gravy, strain, serve with lamb
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered
1 head garlic, cut in half horizontally
3 garlic cloves, cut into slivers
8 sprigs rosemary
240 ml water
2 tbsp flour	Skim fat, leaving 2 tbsp; add flour, cook 30 sec	Add broth gradually, mash onion & garlic, simmer 1–2 min
480 ml beef broth
Salt
Black pepper

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