Description
Slow-cook tender, flavorful lamb with this 12-hour lamb shoulder roast recipe featuring a rosemary garlic marinade and rich jus.
Ingredients
Scale
Lamb and Cooking
- 1.6 – 2.2 kg (3.2 – 4.4 lb) lamb shoulder, bone-in (Note 1)
- 2 cups water (Note 2)
- 1 brown onion (unpeeled), cut into 6 wedges (Note 3)
Marinade
- 2 ½ teaspoons fresh rosemary, finely chopped
- 1 tablespoon dried oregano
- 2 large garlic cloves, finely chopped
- 1 teaspoon salt (kosher or cooking salt, or ¾ teaspoon table salt)
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
Jus for Serving
- 1 teaspoon cornflour (cornstarch)
- ¼ cup water
- ¼ teaspoon salt
Instructions
- Prepare the Marinade
In a small bowl, combine rosemary, oregano, garlic, salt, pepper, and olive oil. Mix well to form a paste. - Marinate the Lamb Shoulder
Rub the marinade evenly all over the lamb shoulder. Let it rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor. - Preheat the Oven
Set your oven to 130°C (265°F) for slow roasting. - Prepare the Roasting Pan
Place the brown onion wedges and 2 cups of water in the base of a roasting pan or casserole dish. - Roast the Lamb
Place the lamb shoulder on top of the onions. Cover the roasting pan tightly with foil or a lid. - Slow Cook for 12 Hours
Roast in the oven for approximately 12 hours. The low temperature and slow cooking will render the lamb tender and juicy. - Make the Jus
After roasting, remove the lamb and keep warm. Pour the pan juices into a saucepan, skim excess fat, and bring to a simmer. Mix cornflour with water to make a slurry, add to the pan juices along with salt, and cook until slightly thickened. - Serve
Carve the lamb shoulder and serve with the warm jus.
Notes
Note 1: Choose a bone-in lamb shoulder for the best flavor and tenderness.
Note 2: The water helps create a moist cooking environment to prevent drying out.
Note 3: Leaving the onion unpeeled adds extra sweetness and depth to the jus.