Slow Roast Shoulder of Lamb
A wonderful hearty dish, the preparation is quick, the cooking slow. While the dish is cooking it will fill your house with wonderful aromas – the lamb becomes so tender you can eat it with a fork in front of the fire.
YOU WILL NEED
- 2-2½ kg shoulder of lamb (with shank) ask the butcher to bone the shoulder and shank. Bring all the bones home. I always buy an extra shank, then the recipe will feed 6.
- 2 t (10 ml) Ina Paarman's Meat Spice
- olive oil
- 4 T (60ml) Ina Paarman's Olive Pesto
- 2 T (30 ml) lemon juice
- 4 cloves of garlic, crushed
- 2 onions, peeled and cut into 8 wedges
- 1 handful of washed parsley, stems and all
- 2 sprigs of fresh rosemary
- 3 cups (750 ml) water
- 2 T (30 ml) Ina Paarman's Vegetable Stock Powder
- 2 T (30 ml) Ina Paarman's Roast Onion Soup & Gravy Powder
- ½ fresh lemon
Open up the boned shoulder and rub it with the Meat Spice. Mix 3 T of olive oil, Olive Pesto, lemon juice and crushed garlic together and spread over the meat, turn so all sides are covered. Keep on one side at room temperature.
Adjust the oven rack to one slot below the middle position. Preheat the oven to 160°C. Warm the base of a large heavy saucepan, add 2 T of olive oil, the knuckle pieces, bones and onions. Cook while stirring with a wooden spoon to brown the bones and onions. This will take at least 10 minutes. Add the well rinsed parsley, rosemary, water and Vegetable Stock Powder. Bring to a brisk boil. Fold the meat double and place it on the ‘platform’ of bones and onions. Cover with a well fitting lid and cook in the oven for 3½ hours. Remove the meat to a warm plate and cover.
Strain out the sauce and thicken with the Roast Onion Soup & Gravy Powder. Taste. Adjust the seasoning if needed and add a good squeeze of lemon juice. Slice the meat as best you can – it will be very soft – an electric knife is your best bet.
Garnish with fresh parsley, rosemary and lemon wedges.