Best Slow Roasted Lamb Shoulder Recipes

SLOW-ROASTED SHOULDER OF LAMB

Steps:

• Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
• Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
• Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
• Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
• Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
• Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
• Return the tin of onions and marinating juices to the oven to keep warm.
• Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
• Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
• Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').

INCREDIBLE SLOW ROASTED SHOULDER OF LAMB

Steps:

• First, preheat your oven up as hot as it will go.
• Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.
• Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - Jamie is quite generous with the amount of rosemary, so don't be shy about it - I guess I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).
• Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).
• Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.
• Sprinkle with sea salt and black pepper and rub into the lamb.
• Scatter the rest of the rosemary and garlic cloves on top of the lamb.
• Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.
• Immediately turn the heat down to 170°C (325°F) or slightly lower if your oven is fan forced - I cooked mine at 160°C in my fan forced oven.
• Cook for four hours.
• When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.
• Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.
• Cover meat and keep warm while you prepare the sauce.
• Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).
• Remove the roasted garlic cloves to a plate and let them cool a little.
• Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.
• Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
• Place the roasting pan on the stove (I place it over two hobs) over a medium heat.
• Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
• Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).
• Now add the finely chopped mint and the red wine vinegar and the capers if using.
• Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.
• Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.

SLOW-ROASTED LAMB SHOULDER WITH BRUSSELS SPROUTS AND CRISPY KALE

Steps:

• Preheat oven to 350°F. Place the fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the garlic, oregano, brown sugar, salt, vinegar and 2 tablespoons of the oil and mix to combine. Rub the lamb with the spice mixture and place in a large roasting pan. Add the water and cover with aluminum foil.
• Roast for 2 hours, remove the foil and spoon over the cooking liquid. Roast for 40 more minutes or until golden brown. Place the Brussels sprouts, salt, pepper and the remaining oil in a large bowl and toss to combine. Transfer to a lightly greased rimmed baking sheet lined with non-stick parchment paper and roast for 15-20 minutes or until golden. Add the almonds and kale and roast for 5 more minutes or until the kale is crisp. Serve the lamb with the greens.

SLOW-ROASTED LAMB SHOULDER WITH CORIANDER SEEDS

Steps:

• Bring lamb to room temperature before cooking. Heat oven to 275 degrees. In a dry skillet over medium heat, toast coriander seeds until aromatic. Crack 2 tablespoons seeds in a mortar. In mortar or spice grinder, grind remaining seeds until fine; set aside.
• Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern. Rub all over, including cuts, with cracked coriander seeds, salt and pepper. Place in a roasting pan and drizzle all over with olive oil.
• Roast about 6 hours, until tender and brown all the way through. Internal temperature will be about 165 degrees. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.) Let rest on carving board, covered with foil, 15 minutes.
• Meanwhile, make gravy. Tilt roasting pan and spoon off fat. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan. When flour is just golden, pour in stock and whisk well. Add ground coriander and simmer until thickened to taste. Season with salt and pepper. Carve lamb into thick slices so that each piece includes crust. Serve with roasted potatoes and coriander gravy.

SLOW-ROASTED LAMB SHOULDER

Steps:

• In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
• Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
• After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.

INCREDIBLE SLOW ROASTED SHOULDER OF LAMB

Steps:

• First, preheat your oven up as hot as it will go. 2Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern. 3Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - 4Scatter over half of the unpeeled garlic cloves 5Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands. 6Sprinkle with sea salt and black pepper and rub into the lamb. 7Scatter the rest of the rosemary and garlic cloves on top of the lamb. 8Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. 9Immediately turn the heat down to 170C (325F) or slightly lower if your oven is fan forced - I cooked mine at 160C in my fan forced oven. 10Cook for four hours.

SLOW-ROASTED SPRING LAMB SHOULDER WITH SPRING ONION AND FAVA BEAN SALAD

Steps:

• Make the lamb: Preheat oven to 400 degrees.
• In a small bowl, mix together 1/4 cup oil with nutmeg, paprika, and fennel. Rub lamb all over with spice mixture and season with salt and pepper. Heat remaining 1/4 cup oil in a large Dutch oven or roasting pan over high heat. Add lamb and cook, turning on all sides, until seared.
• Remove lamb from pan. Make small incisions in lamb, about 2 inches apart; alternate tucking spring onion slices or garlic cloves and rosemary into incisions. Place remaining spring onion slices or garlic cloves, onions, celery, and carrots in roasting pan and set lamb on vegetables. Add beef stock and thyme to pan and bring to a boil over medium-high heat; cover tightly with parchment paper-lined aluminum foil. Transfer to oven and cook 5 to 10 minutes; reduce heat to 300 degrees. Cook until lamb is tender and pulling away from the bone, 3 1/2 to 4 hours. Remove from oven and let stand in pan for 2 hours.
• Remove lamb from pan and carefully remove bone, leaving as much meat in one piece as possible. Strain cooking liquid and set aside; discard solids.
• Make the salad: Meanwhile, preheat oven to 350 degrees. Place sun-dried tomatoes in a small bowl and add enough water to cover; let stand until rehydrated, about 10 minutes. Drain, finely chop, and set aside.
• Heat canola oil in a medium ovenproof skillet over medium high heat. Add onions and cook until charred. Add honey and cook until onions are caramelized, about 2 minutes. Add vegetable stock and vinegar to deglaze. Transfer to oven and cook until just tender, 10 to 20 minutes. Transfer to a medium bowl.
• Meanwhile, heat olive oil in another medium skillet over medium-high heat. Add shallot and cook, stirring, until soft and translucent. Add fava beans and cook, stirring, until tender, 3 to 4 minutes. Stir in sun-dried tomatoes and remove from heat. Add to bowl with onions; add mint and season with salt and pepper. Serve with lamb and reserved strained cooking liquid.

SLOW-ROASTED LAMB SHOULDER WITH PANCETTA

Steps:

• Drop garlic down feed tube of mini processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse paste. Using small sharp knife, make 1/2-inch-deep slits all over lamb and fill each with pancetta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan. Do ahead Can be prepared 1 day ahead. Cover with plastic wrap and chill.
• Preheat oven to 300F. Roast lamb uncovered until very tender and thermometer inserted into center registers 170F, about 5 hours. Transfer to platter; let rest 15 minutes.
• Cut lamb crosswise into 1/2-inch-thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb.

SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES

Steps:

• Preheat oven to 200°C (400°F).
• Rub leg with oil, salt and pepper.
• Put into roasting tray.
• Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
• Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
• Tuck remaining herbs under the meat.
• Pour tinned tomatoes over the top, followed by the wine.
• Cover tray tightly with double layer of foil.
• Put into oven, turning down temperature to 170°C (300°F).
• Cook 3.5 to 4 hours.

SLOW ROASTED LAMB SHOULDER WITH HOMEMADE HARISSA

Steps:

• 1. In a spice grinder, finely grind the caraway, coriander and cumin seeds. In a microwave-safe bowl, cover the ancho chiles with water and microwave at high power for 2 minutes. Let cool slightly, then transfer the softened chiles and 2 tablespoons of the soaking liquid to a blender. Add the ground spices, paprika, lemon juice, the 2 whole garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa until smooth. 2. Set the lamb in a medium roasting pan and rub 1/2 cup of the harissa all over the meat; let stand at room temperature for 2 hours or refrigerate overnight. 3. Preheat the oven to 325°. Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes. 4. Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove and the remaining 2 tablespoons of olive oil. Season with salt and pepper. 5. Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa. MAKE AHEAD The harissa can be refrigerated for up to 1 week. The whole roasted lamb shoulder can be refrigerated overnight; rewarm before serving.

VIGNOLA CINQUE TERRE, SLOW ROASTED LAMB SHOULDER WITH BEANS

Steps:

• For the lamb shoulder:.
• Preheat the oven to 290 degrees F.
• Make a dry rub mixture by mixing together the garlic, rosemary, sage, some salt, pepper and fennel pollen. Mix together the vinegar and honey. Coat the lamb with olive oil and the dry rub mixture and place on a small baking sheet with a rack.
• Roast for 4 hours, basting with the vinegar mixture every 45 minutes. Cover with tin foil to let rest.
• For the beans:.
• Meanwhile, place the beans in a pot and cover with cold water. Add the onions and rosemary and bring to boil. Reduce to a simmer and cook until the beans are cooked through to the center, about 2 hours. Remove from the heat and drain.
• Dress with some olive oil, the sage and some salt and pepper.
• For the lamb loin:.
• Preheat the grill to high heat.
• Coat the loin pieces with olive oil and sprinkle with salt and pepper. Sear the meat on the grill evenly on each side, 2 minutes per side. Let rest before serving with the lamb roast and beans.