garlic and rosemary lamb shoulder roast

Lamb

Garlic & rosemary lamb shoulder roast

Leftover lamb is delicious in tacos (serve with lettuce, tomato, grated cheese and taco sauce), with your favourite pasta and sauce or shredded into a minestrone soup.

Ingredients

1.6kg lamb shoulder, bone-in, trimmed of excess fat
3 cloves garlic, thinly sliced
¼ cup olive oil
zest and juice of 1 lemon
2 rosemary sprigs, finely chopped +extra sprigs, to garnish
1 ½ cups (375ml) salt-reduced beef stock
450g kipfler potatoes, scrubbed, thickly sliced
350g cauliflower, cut into florets
350g butternut pumpkin, cut into 5cm pieces
300g english spinach, trimmed, steamed
300g green beans, trimmed, steamed

Directions

Preheat the oven to 180°C (160° fan-forced). Line 2 roasting tins with
baking paper.
Place lamb in centre of one of the prepared roasting tins. Using a small, sharp knife make incisions over lamb and press garlic into holes. In a small bowl combine 2 tbsp oil, lemon zest and juice and rosemary. Drizzle marinade over lamb, season and pour stock around the base. Cook lamb, uncovered, for 30 minutes. Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary. Remove from oven and rest covered loosely in foil.
Meanwhile, increase oven heat to 200°C (180° fan-forced). Spread potatoes, cauliflower and pumpkin onto remaining tray, drizzle with remaining oil, season and toss to coat. Cook vegetables for 25-30 minutes, or until golden and tender.
Serve lamb with roast vegetables, spinach and beans. Drizzle with pan juices and garnish with extra rosemary.