I have mentioned before my love for slow roasting and the benefits to my soul knowing dinner is quietly getting on with itself while I’m out and about.
This lamb is melt in the mouth consistency and to be honest I always roast two shoulders now as one isn’t quite enough and I love leftovers!
Leftovers are used up in Turkish prides and stuffed bread, recipes in my blog. Apologies, if I knew how to do a link for them I would!
A shoulder this size feeds 4.
Ingredients
1.8kg lamb shoulder, bone in
2 lemons
50mls olive oil
6 gloves garlic, peeled
20g parsley leaves
Salt and pepper
500mls water
Method
Preheat the oven to 140 degrees Centigrade.
Take the shoulder and stab it all over, as deep as you can without piercing the underside, waggle the knife around a bit so there is space to fit a couple of fingers into the cuts where able.
Whizz the zest and juice of 1 lemon, the olive oil, garlic, parsley and seasoning to make a loose paste.
Pop the shoulder into a deep roasting tin.
Rub the paste all over the underside of the shoulder, flip over and then push the paste through the cuts and cover completely.
Take the second lemon and slice very thinly, remove the seeds and lay over the top of the shoulder.
Pour the water into the base of the pan.
Measure a piece of baking parchment to fit over the roast and tuck in to the sides. Squish it up under running water and then lay it over the roast, tucking the edges in.
Cover the tin with tin foil and seal well.
Pop the roast into the oven and roast for 7 hours.
Turn the heat to 200, remove the foil and parchment and drain the pan juices.
Spoon the fat from the pan juices back over the lamb and return to the oven, baste again after 20minutes and then remove after a further 20mins.
To serve, warm the pan juices back up, check for seasoning and then pour over the roast as you serve.
Oh I love lamb and I love Turkish pide….mmmm…
It’s spring here Kathleen so lamb is on the menu a fair bit! 🙂 Ros
Wow that looks delicious!
Thanks Lynn! 🙂 Ros
🙂
I share your love of slow cooking and lamb shoulder is my top pick! Love it when the meat just falls from the bone. Check out my salsa verde and plum sauce recipes – both of them go perfectly with slow roasted lamb!
Thanks Laura, I’ll pop over and have a look! 🙂 Ros
I don’t have a lot of lamb recipes, so I’m looking forward to adding this one to my collection! Yum!
Thanks Kathrina, this is a winner, even if I do say so myself! 🙂 Ros
I have only tried lamb once and it was in a tomato sauce…. I have never cooked it myself, but THIS looks outstanding!
Thanks Gouchis Girl, if you are going to try cooking lamb I’d really recommend cooking it low and slow like this, the meat is just falling apart and so full of flavour, you will be a convert!!! 🙂 Ros
Once again you have my buds screaming! I love lamb and this looks fantastic! We have to try this recipe and soon.
Oops, hope the taste buds have settled down Dee! If not, do give this lamb a go, you will love it! 🙂 Ros
Oh I will definitely give it a try!
Wow! This looks amazing! 🙂
Thanks The Creators Toolbox, it is rather tasty! 🙂 Ros
Reblogged this on Concierge Librarian.
Thanks for the re blog Fashionable Librarian! 🙂 Ros
hi
Very interesting dish. What I love about it is the idea with the lemon slices. This post got me hungry !!
Thanks for sharing
Oli
My absolute pleasure Oli, glad you liked it! 🙂 Ros