Made with herbs and red wine, this Roasted lamb shoulder is perfect for your next roast. Give this delicious dish a go next time you're entertaining - it's sure to be a hit!
- Serves6
- Cook time3 hour 35 minutes
- Prep time20 minutes
Ingredients
- 1 tbs olive oil
- 1.7kg Coles Australian Lamb Shoulder, bone in
- 1 brown onion, halved, sliced
- 1 head garlic, halved horizontally
- 6 rosemary sprigs
- 8 thyme sprigs
- 6 oregano sprigs
- 1/2 cup (125ml) red wine
- 1 cup (250ml) chicken stock
- 2 x 250g punnets cherry truss tomatoes
- 10g butter, softened
- 1.25kg desiree potatoes, peeled, thinly sliced
- 1 garlic clove, extra, sliced
- 2 tsp thyme leaves, extra
- 2 cups (500ml) thickened cream
- 1/3 cup (25g) finely grated parmesan
- Steamed baby broccoli, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Heat oil in a large frying pan over medium-high heat. Season lamb with salt and pepper. Cook lamb, turning, for 5 mins or until browned all over.Step 2
Arrange the onion over the base of a large roasting pan. Top with the halved head of garlic and half of the rosemary, thyme and oregano. Top with lamb and sprinkle over remaining rosemary, thyme and oregano. Pour wine and stock around the lamb. Cover pan with foil and secure tightly. Roast for 3½ hours or until the lamb shreds easily with a fork. Place the tomatoes on a baking tray and spray with olive oil. Bake for the last 10 minutes of cooking time, or until they begin to collapse.Step 3
Meanwhile, grease a 5cm-deep 20cm square ovenproof dish with the butter. Place a layer of potato over the base of the dish. Sprinkle with a little garlic, thyme leaves and salt and pepper. Continue the layers, finishing with a layer of potato. Place cream in a saucepan and heat over low heat until it just comes to the boil. Pour cream over the potato. Sprinkle over the parmesan. Bake for the final 1 hour of the lamb’s cooking time or until golden and bubbling.Step 4
Shred the lamb and divide among serving plates. Drizzle with pan juices and serve with the tomatoes, potato gratin and steamed baby broccoli.
Roasted lamb shoulder with herbs and red wine
- Serves6
- Cook time3 hour 35 minutes
- Prep time20 minutes
Ingredients
- 1 tbs olive oil
- 1.7kg Coles Australian Lamb Shoulder, bone in
- 1 brown onion, halved, sliced
- 1 head garlic, halved horizontally
- 6 rosemary sprigs
- 8 thyme sprigs
- 6 oregano sprigs
- 1/2 cup (125ml) red wine
- 1 cup (250ml) chicken stock
- 2 x 250g punnets cherry truss tomatoes
- 10g butter, softened
- 1.25kg desiree potatoes, peeled, thinly sliced
- 1 garlic clove, extra, sliced
- 2 tsp thyme leaves, extra
- 2 cups (500ml) thickened cream
- 1/3 cup (25g) finely grated parmesan
- Steamed baby broccoli, to serve
Description
Made with herbs and red wine, this Roasted lamb shoulder is perfect for your next roast. Give this delicious dish a go next time you're entertaining - it's sure to be a hit!
Method
Step 1
Preheat oven to 160°C. Heat oil in a large frying pan over medium-high heat. Season lamb with salt and pepper. Cook lamb, turning, for 5 mins or until browned all over.Step 2
Arrange the onion over the base of a large roasting pan. Top with the halved head of garlic and half of the rosemary, thyme and oregano. Top with lamb and sprinkle over remaining rosemary, thyme and oregano. Pour wine and stock around the lamb. Cover pan with foil and secure tightly. Roast for 3½ hours or until the lamb shreds easily with a fork. Place the tomatoes on a baking tray and spray with olive oil. Bake for the last 10 minutes of cooking time, or until they begin to collapse.Step 3
Meanwhile, grease a 5cm-deep 20cm square ovenproof dish with the butter. Place a layer of potato over the base of the dish. Sprinkle with a little garlic, thyme leaves and salt and pepper. Continue the layers, finishing with a layer of potato. Place cream in a saucepan and heat over low heat until it just comes to the boil. Pour cream over the potato. Sprinkle over the parmesan. Bake for the final 1 hour of the lamb’s cooking time or until golden and bubbling.Step 4
Shred the lamb and divide among serving plates. Drizzle with pan juices and serve with the tomatoes, potato gratin and steamed baby broccoli.