Roast Lamb Shoulder with Rosemary
Recipe from the social media series 'Cooking With Maggie'.
For more recipes like this, Join Maggie's Food Club
Step 1: Preheat oven to 140°C.
Step 2: Pull rosemary off the stalks and place it in a small bowl. Add extra virgin olive oil, salt, and verjuice to make a slurry.
Step 3: Massage the rosemary slurry mix all over the lamb.
Step 4: Place lamb in a large roasting bag and add any leftover herb mix.
Step 5: Seal the bag, prick once or twice and place in a roasting dish.
Step 6: Slow cook for 4 hours.
Step 7: After this, remove from oven and increase oven temperature to 220°C.
Step 8: Carefully pour pan juices into a jug and put them in the freezer to separate the fat.
Step 9: Remove lamb from oven bag and deglaze with vino cotto or red wine vinegar.
Step 10: Return to the oven and bake for another 15 mins to brown.
Step 11: Remove from oven and allow to rest for a minimum of 30 minutes.
Step 12: Take baking juices from the freezer and remove the fat from the top.
Step 13: Add this to a frying pan. Bring to the boil, then simmer, to reduce down to a rich sauce.
Step 14: Pour this over the roast to enhance the moisture.
Step 15: Carefully pull the meat from the bone with the assistance of a knife if wishing to serve in pieces.
Step 16: Serve with roasted vegetables.