Skip to content

Slow roasted lamb shoulder

January 9, 2015

One 3 to 4 pound lamb shoulder

1 tsp salt 1 tsp black pepper

4 sprigs of rosemary about 4 inches long

Fresh oregano

1 lemon cut in half

Preheat oven to 450˚. Make sure the lamb is at room temperature before you begin.  Rub lamb all over with 1 tablespoon oil, 1 teaspoon salt and 1 teaspoon pepper. Put about 3 leeks, cut in half, or one large onion, sliced, in the bottom of a roasting pan and set lamb on top. Scatter garlic, rosemary and oregano over the lamb and leeks, and then squeeze lemon juice over lamb and toss lemon halves into the pan. Cover the pan snugly with foil and roast for 30 minutes. Reduce the oven temperature to 325°F and continue to roast, covered, for 1 1/2 hours.  At this point add vegetables like quartered potatoes, florence fennel, turnips, cauliflower, etc and roast for two more hours.  Let the lamb rest for twenty minutes before serving.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: