Slow Roasted Shoulder of Lamb
This is the ultimate stress free Easter dinner, with lots of flavours and no temperature to control, the meat is slow cooked until melting in your mouth. A delicious family masterpiece. Check the recipe and many more using a range of yogurts and crème fraiche and many more on www.irish-yogurts.ie
Ingredients
- 2 kg shoulder of lamb
- 1 bulb of garlic peeled and chopped
- 1 lemon zest and juice
- 2 tbsp rosemary chopped
- 150 ml Kefir Yogurts Irish Yogurts Clonakilty
- 1 tbsp mustard
- 1 tbsp honey
- 4 tbsp Olive oil
- 2 carrots halved
- 2 onions halved
- 700 ml vegetable stock
- 100 ml white wine optional
- Salt and pepper
To serve
- 1 bunch spring onion
- 400 g fresh peas
- 100 g baby spinach leaves
Instructions
- In a bowl, combine the chopped garlic, lemon zest, chopped rosemary, Irish Yogurts Clonakilty Kefir Yogurt, olive oil, honey if using and mustard.
- Rub the lamb shoulder with the mixture and set aside for 3-5 hours to marinated, ideally, overnight to enhance the flavours.
- Then, Preheat the oven to 150°C.
- Prepare a roasting tray, place the carrots, onions on the base. Add the marinated lamb shoulder over, season with salt and pepper and extra drizzle of olive oil and pour around the vegetable stock and wine if using. Cover the tray with a lid or some tin foil loosely set over, avoid touching the lamb shoulder.
- Place in the oven and slow roast for 3-4 hours until falling off the bone.
- When the lamb is cooked, it should be falling when pulled.
- Remove from the oven and let the meat rest for 10 minutes before, spooning some of the cooking juices over the lamb to bring extra shine to the meat.
- Before serving, sprinkle the fresh green vegetables such as spring onion, peas and spinach and fresh herbs if desired to bring a kick of fresh flavour.
- Serve immediately and enjoy while piping hot.