Slow-roasted rosemary garlic lamb shoulder
Serves: 4 | Preparation Time: 15 mins | Cooking Time: 3.5 hrs | Resting Time: 20mins
1.8kg Tasman lamb shoulder (forequarter roast),bone in
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered (no need to peel)
1 head garlic, cut in half horizontally
3 garlic cloves, cut into slivers
8 sprigs rosemary
1 cup water
¼ cup milk
Gravy:2 tbsp flour
500ml beef broth (or 1 cup red wine + 1 cup water)
salt and pepper
- Preheat oven to 240°C (220°C fan forced).
- Rub the lamb with the olive oil, salt and pepper.
- Use a thin, sharp knife to make 12 incisions in the lamb, as deep as possible without piercing through the bottom of the lamb.
- Stuff bits of rosemary and garlic slivers into the holes (a chopstick is handy)
- Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
- Cover with lid or tightly with a double layer of foil. Place in the oven and turn down to 180°C (160°C fan).
- Roast, covered, for 3 hours. Remove foil, turn up the oven to 220°C and roast for a further 20 to 30 minutes, until the skin is browned and crisp. By now, you should be able to part the meat with two forks.
- Meanwhile, make mashed potato. Bring a large saucepan of water to the boil. Add potato and cook for 8 minutes or until very soft. Drain well. Return potato to the pan (do not return to the heat). Add butter and milk. Mash until smooth, adding a little extra milk to make it creamier, if needed. Season with salt and pepper. Cover to keep warm.
- Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes. Prepare gravy (below).
- Serve with gravy and mashed potato.
- Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
- Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds.
- Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin. Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper.
- Strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.
For a smaller roast (around 1 kg), cut down roasting time while covered by 20 minutes.