Slow-Roasted Lamb with Lemon, Garlic and Rosemary

  • 28 Jan - 03 Feb, 2023
  • Mag The Weekly
  • Cookery


· 2 kg lamb shoulder (bone in)

· 1 quantity of lemon, garlic & rosemary marinade

· Roasted vegetables and green beans

For Lemon, Garlic & Rosemary Marinade

· 6 garlic cloves, peeled

· ¼ cup rosemary leaves

· 2 tablespoons Dijon mustard

· ¼ cup olive oil

· ½ cup lemon juice


Combine all the marinade ingredients into a blender. Pulse for 10 seconds until smooth. Then, season the lamb. Place it into a lock bag. Add marinade. Seal bag. Massage lamb to coat evenly with marinade. Marinate in the fridge for at least four hours. Preheat the oven to 220°C. Place the lamb and marinade into a baking dish. Pour one cup water into dish. Cover with a sheet baking paper and then cover the pan with foil. Bake for two hours. Uncover lamb. Add an additional cup of water to pan. Reduce heat to 160°C. Bake uncovered for a further two hours or until lamb is tender and falls off the bone. Remove from oven. Shred and slice the lamb. Serve with roasted vegetables and green beans.