Not much compares to the fragrant scent of a melt in your mouth roast wafting through the kitchen on a cold winter night. For a wonderful, hearty feast indulge in a classic combination of zesty lemon rind, rosemary and olive oil with a succulent shoulder of lamb.This recipe is full of robust flavours and will leave you bewitched by the succulent meat falling from the bone. An easy-to-follow recipe that’s a real crowd pleaser!
1.5 – 2kg lamb shoulder roast, bone in
Finely grated rind of 1 lemon
1 tablespoon olive oil
2 tablespoons fresh, finely chopped rosemary leaves
2 teaspoons crushed garlic
½ teaspoon cracked black pepper
2 large brown onions cut into wedges
2 cups beef stock
Score lamb meat with 5mm deep slits 20mm apart.
Combine lemon, olive oil, rosemary, garlic and pepper. Rub over lamb and into slits. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven on fan bake to 160°C.
Place lamb in roasting dish with onions. Pour over beef stock. Cover dish tightly with foil, pinching around edges to seal.
Cook for 4 hours, lamb should be falling from the bone.
Serve with pan juices and roast vegies of your choice.