This is my favourite recipe of all the recipes in the world. I make it at least once a fornight, sometimes more. It’s a crowd pleaser, always demolished entirely and is dead easy to make.
This is a great one for entertaining as well, you can whack it in the oven and forget about it and when you bring it out everyone acts like your some sort of rockstar Oprah. Served with golden crispy roast potatoes and salad or veg, or use it as a base for souvlakis. Leftovers (if there is any, not likely) - can be turned into ragu for pasta the next day. Delish.
SLOW COOKED LAMB SHOULDER RECIPE
INGREDIENTS
1.8 - 2.2 kg lamb shoulder, without the bone
2 tsp salt
8/10 cloves garlic
6 sprigs rosemary, stripped
1 Tbsp black peppercorns
100ml extra virgin olive oil
Zest and juice of 1 lemon
100ml white wine vinegar
2 Chicken stock cubes
1/2 Water
METHOD
Throw your salt, pepper, rosemary, olive oil, lemon zest/juice and white wine vinegar in a blender or food processor and whizz until combined. (I just put it in our little Nutri bullet and whizz it)
Lay out your lamb shoulder in a roasting tray and cover with the mixture
Crumble two chicken stock cubes over the top and add around half a cup of water.
Cover with a lid (or tinfoil) and put in the oven at 160 degrees for 3 or 4 hours.
After 3/4 hours take the lid off and put back in for an additional hour to brown up the top.
Take out of the oven and try not to drool over it
Enjoy!
L xx
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