Name: Slow-roast lamb shoulder
Prep time: 15 min
Cook time: 220 min
Total time: 235 min
Yield: 4-6
Ingredients: 1.4-1.6kg bone-in shoulder of lamb; 1 Tbsp olive oil; 3 cloves garlic, crushed; 1 Tbsp finely chopped fresh oregano; 1 Tbsp dried oregano; 2 tsp sea-salt flakes; 1 lemon, thickly sliced into 3 rounds; 1 red onion, sliced into wedges; 5 small sprigs rosemary; ½ cup white wine; ¼ cup water; 1 carrot, peeled, cut into chunks; 500g baby chat potatoes, halved; Extra sea-salt flakes, to season; Freshly ground black pepper, to season; Exrtra rosemary, to garnish; Roast cauliflower; Note: Allow overnight marinating

Marinated overnight and cooked low and slow, fill your home with the aromas of oregano and rosemary, then enjoy meat so tender it’s falling off the bone.

Ingredients

1.4-1.6kg bone-in shoulder of lamb

1 Tbsp olive oil

3 cloves garlic, crushed

1 Tbsp finely chopped fresh oregano

1 Tbsp dried oregano

2 tsp sea-salt flakes

1 lemon, thickly sliced into 3 rounds

1 red onion, sliced into wedges

5 small sprigs rosemary

½ cup white wine

¼ cup water

1 carrot, peeled, cut into chunks

500g baby chat potatoes, halved

Extra sea-salt flakes, to season

Freshly ground black pepper, to season

Exrtra rosemary, to garnish

Roast cauliflower

Note: Allow overnight marinating

Method

Trim away excess fat from skin of lamb. Put oil, garlic, fresh and dried oregano and salt in a large zip-lock bag. Add lamb and massage flavours into meat. Refrigerate for 1 hour or ideally overnight.

Preheat oven to 150°C. Put lemon and onion in the base of a large roasting pan and sit lamb on top. Make 5 incisions in lamb, about 1cm deep. Insert 1 sprig of rosemary into each incision. Pour wine and water into pan and cover tightly with foil. Roast for 2½ hours. Remove foil and arrange carrot and potato in pan. Re-cover tightly with foil and cook for a further 1 hour. Remove foil and spoon pan juices over lamb. Increase heat to 250°C and cook for a final 10 minutes to brown top.

Spoon pan juices over lamb and season. Garnish with rosemary.

Pan-fry sliced cauliflower florets and sliced red onion in olive oil until browned. Season. Toss with chopped flat-leaf parsley, finely grated parmesan and toasted pine nuts. Serve with lamb.

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