Rosemary Garlic Lamb Shoulder with Gravy

Fall-apart lamb with rich, veggie-packed gravy – no searing, no stress, just comfort in a roasting pan.

Ingredients

Lamb

• 1.3 kg bone-in lamb shoulder
• 2 tbsp freshly minced garlic
• 1 tbsp freshly chopped rosemary
• 1 tsp dried oregano
• 2 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 60 ml extra-virgin olive oil
• 2 brown onions, cut into quarters
• 2 carrots, peeled and cut into large chunks
• 250 ml water
• 125 ml dry white wine (optional)

Gravy

• 2 tbsp plain flour
• 500 ml beef stock
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste

To Serve

• Rosemary sprigs, to garnish
• Roasted potatoes
• Green leafy salad

Method

1. Preheat the oven to 180°C (350°F) (160°C/325°F fan-forced).
2. Rub the lamb with the garlic, rosemary, oregano, salt, pepper and olive oil. Cook immediately or marinate for up to 24 hours.
3. Place the onion, carrot, water and white wine in a lidded roasting pan. Rest the lamb on top of the vegetables.
4. Cover and roast for 4 hours until the lamb pulls apart easily with two forks.
5. Remove the lamb, cover loosely with foil and rest for at least 15 minutes.
6. For the gravy, place the roasting pan on the stovetop and bring to a simmer. Whisk in the flour, then pour in the beef stock. Cook, whisking, for 3–4 minutes until thick. Season and pass through a sieve.
7. Serve the lamb with rosemary sprigs, roasted potatoes and a leafy salad.

Tips

• This recipe works for up to 1.8 kg lamb. Boneless lamb shoulder can be used but reduce cooking time to 3½ hours.
• If the lamb is not tender enough to pull apart with two forks, return to the oven checking every 15 minutes.
• You can marinate the lamb up to 24 hours ahead. The entire dish can be made ahead and reheated without losing tenderness.
• To cook potatoes in the same pan, place potato wedges in the base of the roasting pan with the carrots and onion.