Slow Roasted Lamb Shoulder
We love to eat lamb all year round, but somehow roasted lamb is mainly associated with the Easter celebration meal. As I have previously mentioned, the best memories are made around the table.
My husband got from the butcher shop a perfect piece of lamb shoulder, and I would like to share the secret recipe for preparing the most scrumptious and flavorful lamb.
Your loved ones will be thrilled.
Ingredients:
- 1.5 kg lamb shoulder
- 100 ml vegetable oil
- 3-4 sprigs of rosemary
- 3 large garlic heads
- 200 ml dry white wine
- Salt and pepper
Instructions:
Preheat the oven to 200C. Place the lamb shoulder in a large roasting pan, I have used our old clay pot, so if you have one, I would recommend using it.
Heat the vegetable oil in a small pot until boiling and pour it over the lamb. Season with salt and pepper generously and arrange the rosemary sprigs around and under the lamb. Cut the garlic heads horizontally and range them in the roasting pan as well. Cover with a lid (or aluminum foil) and roast it in the oven for 30 minutes. Turn down the oven temperature to 160 and continue roasting for at least 2.5 hours. Pour the wine and let it roast for another hour, covered.
Remove the lid and roast for another 15 minutes for the final result.
This is a dish worth waiting for.
Enjoy it with your loved ones and your favorite wine.
Bon Appétit