Provencal Slow-Cooked Lamb Shoulder
Lamb · Main Course · Petra Carter · Provencal Recipes · TasteLamb is commonly found in French cuisine and, in particular, in Provence. Slow-cooked lamb shoulder is one of the easiest meals to prepare that gives you the satisfaction and robust flavours of a true homestyle meal. Enjoy this lamb recipe with roast potatoes, a crisp green salad, or pan-fried garlic green beans (or all 3!). This dish will truly steal the spotlight, so whatever you choose to accompany it with, it will surely get you compliments!
Slow-Cooked Shoulder of Lamb with Garlic and Rosemary
There is no easier dish for a heartwarming meal among family and friends. You can use a leg of lamb, but the shoulder is juicier because there is a bit more fat. Cooked in a heavy casserole dish (such as a Creuset) that can go in the oven, I like to place the meat simply on a bed of several rosemary sprigs, onion, and garlic for a beautiful dish that serves 4.
Equipment
Ingredients
- 6-8 sprigs Rosemary
- 3.5 lb lamb shoulder
- 2 tbsp Olive Oil
- to taste Salt and Freshly Ground Black Pepper
- 1 onion Roughly Cut
- 6-8 garlic cloves Unpeeled
- 1 Cup red wine (or Stock)
Instructions
- Preheat the oven to 180°C (350°F). Rub the lamb with a tablespoon of olive oil and season well with salt and pepper. Heat the remaining tablespoon of oil in a deep oven-proof casserole or Dutch oven and gently fry the rosemary sprigs, the roughly cut onion, and the garlic cloves for 5 minutes.
- Add the wine or stock. Now, add the lamb, skin-side up, pushing the onion and rosemary to the sides and around the meat. Cover with a tight-fitting lid and place in the oven.
- Bake for 2 hours and 30 minutes. Remove the lid and continue to roast for a further 30 minutes uncovered till the skin is browned and crisp. By now you should be able to pull the meat apart with two forks.
- Pull apart the meat and serve with your choice of side dish!
Tried this recipe?Let us know how it was!
Other Lamb Recipes You Might Enjoy
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This slow-cooked daube is just the thing for cold winter nights. These wonderful aromas wafting through your kitchen as tender lamb cooks gently in a rich, savoury rose and herb-infused broth. And if you have the willpower not to eat it right away, it truly is best made a day in advance and then reheated upon serving.
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Grilled Lamb Chops with Parsley and Mint Vinaigrette
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Slow-roasted leg of lamb might is very easy to make. The rosé with pink peppercorns and honey make for a delicious glaze. The lamb looks almost lacquered when it's finished cooking.
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