This tender, melt-in-your-mouth slow-roasted lamb will keep your guests coming back for more.
INGREDIENTS
- 1.8 kilograms lamb shoulder, bone-in 2 tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 3 rosemary sprigs
- 3 garlic cloves, sliced
- 1 head garlic, halved
- 2 red onions, quartered
ROASTED MAPLE POTATOES
- 1.5 kilograms potatoes, peeled, halved horizontally and parboiled
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp chilli flakes
- 1 garlic clove, minced
METHOD
Preheat the oven to 220°C and line a deep roasting tray with baking paper.
RUB the lamb with olive oil, salt and pepper. Use a thin, sharp knife to make incisions in the lamb, as deep as you can, being careful not to cut straight through. Stuff the incisions with rosemary and garlic slices.
ADD the garlic head and onion to the roasting tray and place the lamb on top. Pour a thin layer of water into the base of the tray and cover roast with foil.
REDUCE the oven temperature to 180°C and roast the lamb for 2 hours until tender. Check the lamb frequently to see if there is still enough liquid in the tray.
ROASTED MAPLE POTATOES
PLACE parboiled potatoes into a deep oven tray.
MIX the rest of the ingredients together and pour over the parboiled potatoes, tossing to coat. Roast for 45 minutes or until golden, sticky and soft.
HANDS-ON TIME 35 min | TOTAL TIME 3 hrs | SERVES 4-6 GLUTEN-FREE | DAIRY-FREE
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