Rosemary-tied lamb shoulder

June 8, 2010 (Last Updated: January 11, 2019)
Rosemary-tied lamb shoulder recipe

This rosemary-tied lamb shoulder is so delicious that it must be incredibly complicated, right? Wrong. With just a few simple ingredients, you’ll whip up this masterpiece in no time.

Rosemary-tied lamb shoulder

Serves: 4 - 6
Cooking Time: 2 hrs 40 mins

Ingredients

  • 8 sprigs fresh rosemary
  • 2 garlic cloves
  • sea salt and freshly ground black pepper
  • 60ml (¼ cup) olive oil
  • 1,6kg lamb shoulder, bone in

Instructions

1

Preheat the oven to 200°C.

2

Remove the leaves from 4 of the rosemary stalks and place in a mortar and pestle with the garlic, salt and pepper. Pound until lightly crushed. Add the olive oil and pound until combined.

3

Rub some of the oil over the lamb shoulder, top with the remaining rosemary sprigs and secure the shank with string. Place on a rack in a baking dish and roast for 30 minutes.

4

Reduce the temperature to 160°C. Turn the lamb fat-side down and roast for 1 hour.

5

Turn the lamb again and roast for a further 1 hour or until the meat shreds easily off the bone. Serve with the remaining rosemary oil.

Notes

To drink: F&HE recommends Annex Kloof Malbec 2007, a delicious example of Argentina’s grape. Full of mulberries and plums, it begs to be drunk with a hearty meal, and this dish will counter the wine’s fruity flavours.

 

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