Slow Cooked Shoulder of Lamb with Roasted Veggies
Indulge in the irresistible flavors of this Slow Cooked Shoulder of Lamb with Roasted Veggies, a hearty, one-pot masterpiece that’s perfect for cozy family dinners or special occasions. This recipe combines fall-off-the-bone tender lamb, slow-cooked to perfection with garlic, fresh rosemary, thyme, and a zing of lemon, creating a melt-in-your-mouth meat that’s infused with rich, aromatic flavors. Paired with a medley of caramelized roasted vegetables, including carrots, parsnips, red onions, and golden new potatoes, this dish is both comforting and elegant. The slow cooking process ensures maximum flavor while keeping the effort minimal, making it a stress-free yet impressive centerpiece. Serve with the sumptuous pan juices for a dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 kg shoulder of lamb
- 4 tbsp olive oil
- 6 pieces garlic cloves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 piece lemon
- 200 ml white wine
- 300 ml chicken or lamb stock
- 4 pieces carrots
- 3 pieces parsnips
- 2 pieces red onion
- 500 g new potatoes
- 2 tsp sea salt
- 2 tsp black pepper
Instructions
Preheat your oven to 150°C (300°F) or 130°C (265°F) for fan ovens.
Pat the lamb shoulder dry with paper towels and score the fat lightly in a crosshatch pattern.
Rub 2 tablespoons of olive oil, sea salt, and black pepper all over the lamb shoulder.
Peel and slice the garlic cloves into thin slivers. Insert them into the scored fat of the lamb, along with the rosemary and thyme sprigs.
Zest and juice the lemon. Set aside the juice, and rub the zest over the lamb shoulder.
Heat 2 tablespoons of olive oil in a large, oven-safe roasting pan or casserole dish. Sear the lamb on all sides over medium-high heat until golden, about 5 minutes per side. Remove the lamb and set aside.
Deglaze the pan by pouring in the white wine and scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 2 minutes.
Add the chicken or lamb stock and the reserved lemon juice to the pan. Stir well and return the lamb shoulder to the pan.
Cover the pan tightly with foil or a lid, and transfer to the preheated oven. Cook for 4 hours, basting the lamb with the juices every hour.
Meanwhile, prepare the vegetables. Peel the carrots, parsnips, and onions, and cut them into large chunks. Halve the new potatoes. Toss all the vegetables with a drizzle of olive oil, sea salt, and black pepper.
After 4 hours of cooking the lamb, remove it from the oven and scatter the prepared vegetables around it. Increase the oven temperature to 180°C (350°F) or 160°C (320°F) for fan ovens, and return the pan to the oven, uncovered.
Roast for an additional 1 hour, until the vegetables are caramelized and the lamb is tender and easily pulls apart with a fork.
Remove the lamb from the oven and let it rest for 15 minutes while covered loosely with foil.
Serve the lamb shoulder shredded, with the roasted vegetables and the rich pan juices spooned over the top. Enjoy!
Nutrition Facts
Calories |
6649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.3 g | 599% | |
| Saturated Fat | 171.3 g | 857% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 1507 mg | 502% | |
| Sodium | 7799 mg | 339% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 47.1 g | ||
| Protein | 384.7 g | 769% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 9918 mg | 211% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
