Rosemary and garlic lamb shoulder
Ingredients
- 2 kilogram Lamb shoulder banjo cut, bone in or boneless
- 1 Lemon Finely grated rind only
- 1 cup Olive oil
- 1 Rosemary, fresh strip the leaves and finely chop
- 2 Garlic Crushed or minced
- ½ Black pepper
- 1 White wine or beef stock alternatively
Method
Score lamb with slits 5mm deep and 25mm apart.
Combine lemon, olive oil, rosemary, garlic and pepper. Rub all over the lamb and into slits. Cover and refrigerate for at least 2 hours or overnight.
Preheat fan-forced* oven to 160°C.
Place lamb in a roasting dish. Pour over white wine or beef stock. Cover dish tightly with foil, pinching around edges to seal.
Cook for 4 hours.
Reduce pan juices to serve with lamb.
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Read the guide: Rosemary and garlic lamb shoulder
