• This tender, melt-in-your-mouth lamb will keep your guests coming back for more. This roast dish is a true masterpiece of the slow-cooking world, where the rich aroma of roasted lamb, the sweet allure of maple-glazed potatoes, and the savoury essence of garlic and red onions meld together to create a meal that’s nothing short of extraordinary.

    Dinner, Sunday Lunch
    Serves: 4-6
    Prep Time: 35 mins Cooking Time: 3 hours Total Time: 3 hours 35 mins

    Ingredients

    • 1.8 kilograms lamb shoulder, bone-in 2 tbsp olive oil
    • 2 tsp salt
    • 1 tsp pepper
    • 3 rosemary sprigs
    • 3 garlic cloves, sliced
    • 1 head garlic, halved
    • 2 red onions, quartered

    Instructions

    1

    Preheat the oven to 220°C and line a deep roasting tray with baking paper.

    2

    RUB the lamb with olive oil, salt and pepper. Use a thin, sharp knife to make incisions in the lamb, as deep as you can, being careful not to cut straight through. Stuff the incisions with rosemary and garlic slices.

    3

    ADD the garlic head and onion to the roasting tray and place the lamb on top. Pour a thin layer of water into the base of the tray and cover roast with foil.

    4

    REDUCE the oven temperature to 180°C and roast the lamb for 2 hours until tender. Check the lamb frequently to see if there is still enough liquid in the tray.

    ROASTED MAPLE POTATOES

    5

    PLACE parboiled potatoes into a deep oven tray.

    6

    MIX the rest of the ingredients together and pour over the parboiled potatoes, tossing to coat. Roast for 45 minutes or until golden, sticky and soft.

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    ALSO SEE: CITRUS AND ROSEMARY GLAZED TURKEY WITH CHARRED CITRUS

    Citrus and Rosemary Glazed Turkey with Charred Citrus