Lamb has always been one of my favourite meats since I can remember. Living in Australia you we have access to some of the best lamb around. I picked myself up an awesome organic lamb shoulder from my local butcher. Slow cooking any meat has by far become my favourite way to do it.
This trial and error recipe went exceptionally well, a tender meat that falls so easily off the bone with a home made honey, chilly and vinegar glaze (the sauce tasted like sweet chilli sauce without all of the added nasties and no refined sugar) which was I basted the shoulder in for its last hour in the oven, really took this roast to the next level. The results were outstanding and if you have about 4 hours to spare over the weekend, you have to try this no-fuss recipe, which will guarantee to blow you socks off.
For my recipe it served 2-4 comfortably
1.5kg Organic lamb shoulder, preferably room temperature or close to
6 Garlic cloves, peeled
4-5 Sprigs rosemary
1 Cup red wine
Sea salt & pepper
For the glaze:
1/2 Cup raw runny honey
3 Tsp chilli paste
4 Tbsp apple cider vinegar
1 tsp sea salt
- Pre-heat oven to its max. You need a pot with heavy lid for this. In the pot place the lamb, then prep, pierce the skin of the lamb in about 6 places all over and stuff the garlic cloves in each hole.
- Sprinkle half the sprigs of rosemary over the lamb and the other half under the lamb. Pour one cup of wine over the lamb, then finish with a good sprinkling of sea salt and pepper.
- When oven is optimum temperature, turn it down to 170c. Place the lid on the pan and pop in the oven for 2h10 to 2h30 (depending on size of lamb).
- During this time prep the glaze, in a mixing bowl add honey, chili paste, salt and apple cider vinegar, mix well and set aside.
- Remove lamb from the oven and make sure it falls away from the bone. If it does time to drizzle over glaze. Pour on top and let it smother it.
- Pop back in oven with no lid for 40minutes to an hour until dark brown and sticky.
- Make the gravy, simply try and remove as much as the oil sitting on top as possible. I did this by pouring the remaining juice at the bottom of pan into a jug and slowly spooned of the oil. It should be ready to go and no need to add anything to it.
- Serve with a large green salad or sprinkling or coriander to help balance out the slow cooked slightly charred meat.