Sometimes a result like this takes time and this slow roasted lamb shoulder is definitely worth the wait.
Watch our video on how to cook this melt in your mouth lamb shoulder.
Recipe adapted from the book 'Cumulus Inc.' by Andrew McConnell
INGREDIENTS
Lamb
- 2 cloves garlic, peeled and crushed finely grated zest of 2 lemons
- 2 TB finely chopped oregano
- 2 TB olive oil
- 2 TB salt
- 1x2.5kg lamb shoulder, on the bone lemon wedges and salt, to serve ( I used a smaller 1kg lamb shoulder which was fine with the same other measurements)
Marinated onion
- 2 red onions, thinly sliced lengthwise
- Pinch of salt
- Juice of ½ lemon
- 2 TB olive oil
- Pinch of sumac
- 1 TB chopped flat-leaf parsley
METHOD
- Put the lamb shoulder in a deep heavy roasting pan and mix together marinade. In a bowl mix together the garlic, lemon zest, oregano, oil and salt. Rub the marinade all over the lamb shoulder, cover with cling wrap and leave to marinate for a few hours or overnight if possible
- Preheat the oven to 150°C. Take the lamb out of the fridge and add 250ml of water to the roasting tin. Cover the tin tightly with foil and pop it in the oven for 2 hours. Turn the oven temperature down to 110°C and cook for a further 6 hours (check half way and add a little more water if required). Remove the foil for the last hour of roasting to crisp up the skin.
- While the lamb is roasting, make the marinated onion. Slice the onion lengthways add a pinch of salt and set aside for one hour to soften. Drain any excess liquid from the onions and mix in the lemon juice, olive oil, sumac and parsley.
- Drizzle the lamb with the pan juices (it's quite salty so don't put too much). Serve the lamb with the marinated onions and lemon wedges.
I heart Cumulus Inc. Lamb Shoulder!
Olives x
