Ingredients

The following ingredients have 8 Servings
  • 4 to 5 lbs Lamb shoulder (Trim excess fat and pat dry )
  • 1 cup Stock or broth (chicken / vegetables)
  • 1 cup Red wine
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Parsley
  • 3   sprigs Rosemary (finely chopped )
  • 3 sprigs Thyme (finely chopped )
  • 3 sprigs Parsley (finely chopped )
  • 8 Large Garlic cloves (finely chopped )
  • 1 inch Fresh ginger (finely chopped )
  • 1 tsp Salt (coarse)
  • ½ tsp Black pepper powder
  • 2 tbsp Olive oil
  • 3 Potatoes (cut into 3-inch cubes)
  • 3 Carrot (cut into 3-inch pieces)
  • 1 Onion (large - sliced thick)
  • 1 Lemon (large - sliced - sliced thick)
  • 1 cup Stock (or water)
  • ½ cup Red wine
  • 1 tbsp All-purpose flour (or gluten-free flour)

Instruction

  • Marinade - Crush all the marinade ingredients In a mortar and pestle.Alternatively, you can use a food processor. Just make sure to blend it coarse not too smooth.
  • Sear lamb - Heat a skillet on high heat. Then, sear the shoulder on all sides - remove from heat.Pro tip - use cast-iron or metal (no non-stick pan) and make sure it is very hot before you place the lamb. Leave it for 2 to 3 minutes before you turn it to the other side. This will give a better color.
  • Marinade - Next, generously rub the prepared marinade on the shoulder. Set aside. Pro tip - alternatively, you can skip the searing and marinate the meat for up to 12 hours in the fridge.
  • Oven - Preheat the oven to 200°C / 400°F / Gas Mark 6 for at least 20 minutes.Pro tip - Make sure to thaw chilled meat at least 2 hours before cooking to prevent uneven cooking.
  • Roasting pan - In a large roasting pan - add the veggies. Then, place the marinated shoulder on top of the veggies. Add a few more sprigs of thyme and rosemary to the roasting rack. Place the onions and lemons slices on top of the shoulder. Season with salt and pepper. Pro tip - Drizzle some olive oil all over the veggies. This will prevent them from burning.
  • Liquid - Pour the stock and red wine around the shoulder over the veggies on the roasting rack. Pro tip - do not pour the liquids over the meat otherwise all the marinade will wash down to the pan.
  • Cover - Loosely tent the roasting pan with aluminum foil. Place the roasting rack in the oven on the middle rack and reduce the oven temperature to 325°F/165°C/ Gas Mark 3
  • Roast - Roast covered for about 60 minutes, basting at least once in between. Then, remove the foil and continue to roast uncovered for another 40 to 50 minutes.Pro tip - cooking covered will help keep the moisture in the pan, cooking uncovered later will give a lovely deep color to the roast.
  • Time - I cook my lamb medium-rare, about 135°F using a meat thermometer. This roast took about 1 hour and 50 minutes.
  • Rest - Take the roast out of the oven and loosely tent it with aluminum foil. Let rest for at least 15 minutes while you make the gravy.
  • Pan - Transfer the meat and veggies to a serving platter so you can use the roasting pan to make the gravy. Pro tip - if you can't use the roasting pan, pour the pan juices into a frying pan to make the gravy.
  • Gravy - Place the roasting pan on medium-low heat. Add red wine and stock and deglaze the pan by scraping with the edge of a spatula. Then, add the flour and continue to deglaze while the flour thickens the gravy. Pro tip - If necessary add a little water to ensure it is not too dry.
  • Strain - Strain the gravy through a sieve of mesh to remove all the excess bits and pieces from the roasting pan. Pro tip - straining will give a wonderfully smooth gravy. You can also add 2 tbsp of butter to enhance the flavor.
  • Serve - Serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and side salad like avocado, tomato, beet.