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.
- 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)
Preheat the oven to 180°C. Rub the lamb with a tablespoon of olive oil and season well with salt and pepper. Heat the remaining tablespoon of oil in the casserole 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!