Easy Roast Lamb Shoulder

Ingredients

4 - 4.5 lb lamb shoulder, boneless and with ties/mesh casing

on
5 - 6 large garlic cloves, sliced into thin strips
1 lemon
1 tsp salt
1/4 tsp freshly ground black pepper
1 - 2 sprigs of fresh or 1 tsp dried rosemary

Directions
1. Preheat oven to 400 degrees F.
2. Rinse the lamb shoulder with ties/mesh casing on and pat dry
with paper towel. Poke randomly, approximately 20 times,
with a paring knife and stuff with thin strips of garlic.
Squeeze a juice of 1 lemon and rub all over the lamb. In a
small bowl, combine salt, black pepper and dried rosemary if
using. Rub all over the lamb evenly.
3. Place the lamb in a dutch oven/roaster/ovenproof baking dish
with a lid along with 1 - 2 sprigs of fresh rosemary. Cover and
bake for 1.25 - 1.5 hours, or until the internal temperature of
the lamb is 135 degrees (rare) or 145 degrees (medium).
Remove the lid and broil until golden on top. Remove from
the oven and place lamb on a platter or cutting board. Cover
tightly with aluminum foil and allow lamb to rest for about 20
minutes. Remove the ties/mesh casing, slice into 15 - 17
slices and top with juices from the bottom of the pan. Serve
hot with potatoes, quinoa or brown rice.
Storage Instructions: Refrigerate covered for up to 3 days.
N utritional Info (base d on average slice size)
Servings Per Recipe: 12

Amount Per Serving = 1 average slice:

Calories: 382.4
Total Fat: 29.8 g
Cholesterol: 111.8 mg
Sodium: 257.2 mg
Total Carbs: 0.3 g
Dietary Fiber: 0.0 g
Protein: 26.0 g
WW Points+: 10

MET HOD
1.

Preheat the oven to 220c/450F/ Gas Mark 8.

2.

Use a small pointed knife to make incisions into the lamb then
tuck a sliver of garlic and a few rosemary leaves into each incision.
Push the rosemary and garlic as far as possible into the lamb.

3.

Put the lamb in a roasting pan and season with salt and
pepper, then drizzle over the oil.

4.

Roast for 20 minutes, then reduce the oven temperature to

190c/375F/Gas Mark 5, and roast for a further hour (add an extra 20
minutes for well-done lamb).

5.

Remove from the oven and leave to rest in a warm place for
20 minutes before carving.

6.

To make a thin gravy to serve with the lamb, pour off the fat
from the roasting tin then put it over a medium heat on the hob.

7.

Add the red wine and boil, stirring with a wooden spoon to
dissolve the browned residue in the bottom of the tin (this will help
to flavour the gravy).

8.

When the wine has almost evaporated add the stock and boil
until reduced by about one third in volume. Taste and if the gravy
isnt quite flavourful enough, then boil for a couple more minutes.

9.

Strain into a jug and serve with the lamb and roast potatoes.
To make the potatoes

1.

Chop or crush 3/4 of the rosemary leaves and mix with the oils
in a large bowl. If possible, leave to infuse for 1 hour.

2.

Preheat the oven to 190c/375F/Gas 5/170 Fan. Toss the

potatoes in the oil then transfer to a roasting pan that will hold them
in one single layer. Drizzle over any oil left in the bowl.

3.

Roast the potatoes for 45 minutes, turning over halfway

through. Meanwhile finely chop the remaining rosemary leaves.

4.

When the potatoes are browned and tender remove from the
pan with a slotted spoon and sit on a clean baking sheet. Sprinkle
with salt and the rosemary before serving.

40 - 45 mins at 200C for slice shoulder

extra 15 to golden brown