Slow Roast Shoulder of Lamb
Slow roasting this lamb will leave it falling-apart tender and juicy. It can be pulled from the bone and served rustic style.
- Makes : 6-8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 4:0 hours
3 Tbsp (45 ml) NOMU Roast Rub
1 Tbsp (15 ml) NOMU extra virgin Olive Oil
2 kg shoulder of lamb (bone in)
NOMU Sea Salt and NOMU Black Pepper
1 onion, sliced
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
8 cloves garlic, bruised
2 tsp (10 ml) NOMU Lamb Fond stirred into ¾ C
(180 ml) water
½ C (125 ml) white wine
juice of half a lemon
Preheat the oven to 150 ºC.
Mix the NOMU Roast Rub and olive oil together to form a thick paste.
Score the top of the shoulder 3-4 times. Generously rub the paste all over the lamb, ensuring that the mixture gets into the scored areas.
Place the onion, rosemary, thyme, bay leaves, garlic, prepared lamb fond and wine into a roasting tray and place the lamb on top. Season well with salt, pepper and lemon juice.
Cover the tray with foil and roast in the oven for about 4-5 hours, during the last 30 minutes of cooking, add the chickpeas to the roasting dish. The lamb is ready when it is tender and falling off the bone. Serve with the delicious roasting juices.