Fast & Slow Roast Lamb Shoulder
Fast & Slow Roast Lamb Shoulder
This is an old favourite that has evolved over the years but works on a pretty basic principle. You hot roast the meat with simple seasoning first, then get a marinade onto it after that initial sizzle before slow cooking. The result is the best of both worlds: a nicely crisped roast, but a marinade […]
Servings
6
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 1 lamb shoulder, bone-in, about 1.5–2kg
- Sea salt
- Olive oil
- Marinade
- 1 onion, roughly chopped
- 4 garlic cloves
- 1 tbsp wholegrain mustard
- 2 tbsp honey or maple syrup
- 1 lemon, unwaxed, pips removed
- 2 tsp sea salt
- 2 tsp dried thyme
- 1 tbsp ground fennel or fennel seeds
- Splash of olive oil
Method
- Preheat the oven to 220°C. Sprinkle the lamb shoulder generously with salt, pour over a little olive oil and rub it all over the meat. Place in a baking tray and roast in the hot oven for 20 mins to get some nice colour on the meat.
- Blitz the marinade ingredients in a food processor or with a hand blender until you have a smooth paste.
- When the initial sizzle is finished, pull the meat out. Using a spatula, and tongs if necessary, spread the marinade all over so the meat is nicely covered.
- Cover the tray with foil, return it to the oven, turn the temperature down to 150°C and cook low and slow for another 3.25 hrs.
- Then, take off the foil and turn the temperature back up to crisp up the top for another 15 mins.
- Pull it out of the oven and let it rest for 15 mins. The meat should be pulling away from the bone with a nice crispy top, and the marinade caramelised.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
