Rosemary Garlic Lamb Shoulder with Gravy
Slow roast lamb shoulder with garlic and rosemary until tender.
Ingredients
- 1.3 kg 3 lb 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 ¼ cup extra-virgin olive oil
- 2 brown onions cut into quarters
- 2 carrots peeled and cut into large chunks
- 250 ml 1 cup water
- 125 ml ½ cup non-alcoholic white grape juice or broth
- Gravy
- 2 tbsp plain flour
- 500 ml 2 cups beef stock
- Sea salt flakes to taste
- Freshly cracked black pepper to taste
- To Serve
- Rosemary sprigs
- Roasted potatoes
- Green leafy salad
Instructions
- Preheat your oven to 180°C (350°F) or 160°C fan-forced.
- In a bowl, rub the lamb with garlic, rosemary, oregano, salt, pepper, and olive oil. Ensure it’s evenly coated.
- Place onions, carrots, water, and grape juice (or broth) in a roasting pan. Lay the lamb on top.
- Cover tightly with a lid or foil and roast for 4 hours until tender. This Rosemary Garlic Lamb Shoulder with Gravy should be easy to pull apart.
- Remove the lamb and let it rest for 15 minutes, loosely covered.
- For the gravy, place the roasting juices on the stovetop and bring to a simmer.
- Whisk in flour, then gradually add beef stock. Cook until thickened (3–4 minutes).
- Strain the gravy, pressing the vegetables for extra flavor. Season to taste.
- Serve the lamb with gravy, garnished with rosemary, alongside potatoes and salad.
Notes
- You can substitute beef stock with lamb stock for a richer taste.
- Add garlic cloves whole for a milder sweetness.
- Serve with crusty bread to soak up the gravy.