Every time I return home to Australia from long term travelling, the meal I crave the most is a home-cooked roast lamb. This slow cooked lamb shoulder recipe is easy to prepare and cook.
It tastes best alongside roasted pumpkin, potatoes and some seasonal fresh vegetables.
- Shoulder of lamb, with bone.
- olive oil
- sea salt
- ground black pepper
- 1 whole bulb garlic , peeled & broken into cloves
- 1 handful fresh rosemary sprigs
- 2 red onions, peeled and quartered
- 2 carrots, halved and chopped lengthways.
- 2 celery sticks, cut in half
- 2 bay leaves
- 1 handful fresh thyme sprigs
- ½ bottle red wine
- 2 tbsp of flour
- 1 tbsp tomato puree
- Preheat your oven to 150ºC.
- Rub the lamb with olive oil, sea salt and freshly ground black pepper.
- Using a small sharp knife, make small incisions all over the lamb and push rosemary leaves and some quartered cloves of garlic into each incision.
- Heat a large skillet/pan over medium heat, add olive oil. Once hot, place shoulder of lamb in pan and seal each side, trying to get a nice golden colour. This should only take a few minutes, then remove from heat.
- Take a large roasting tray and add the onions, carrots, celery, garlic and herbs to the tray, making a bed for your lamb to sit on.
- Drizzle with olive oil, salt and pepper.
- Add a half bottle of red wine, tomato puree and approx 1 cup of water.
- Place the shoulder of lamb on top of vegetables and pour any resting juices into roasting tray.
- Cover the tray tightly with 2 layers of foil and place into the oven.
- Cook for 5-6 hours.
- Remove from oven and place lamb shoulder on a platter, covering with foil again to keep warm.
- Add the flour to juices in roasting tray, stir and bring to the boil.
- Strain the gravy through a very fine sieve into a clean pan, bring it back to the boil and season or add more flour for thicker gravy if required.
- Serve with roasted vegetables.
What meal do you crave the most when you have been away from Australia?