• 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

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

    Ingredients

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

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