Who doesn't love a simple, slow cooked one pot dinner recipe that nourishes your body and soul? This tender, hearty, slow roasted lamb shoulder recipe will warm you from the inside out - goodbye winter chills and hello kitchen goddess as another dish enters your family's favourite list!Perfect for a weekend family dinner or entertaining friends this style of cooking will be a winner. This slow roasted lamb shoulder is easy to prepare and cook, allowing you to spend more time out of the kitchen and with those you love! Don't worry that it takes 4 hours to bake, the slow roasted lamb shoulder requires minimal attention and provides a beautiful flavour with fall-off-the-bone-meat. The aroma as it bakes builds anticipation! Serve slow roasted lamb shoulder with a melange of roasted root vegetables such as potato, beetroot and pumpkin and a simple mixed green leaf & fresh herb salad drizzled with olive oil and lemon juice and a grating of zest and everyone will be smiling.
BEAUTY BOOSTLamb is an fabulous source of protein which is vital for growth and maintenance of every cell in your body. It helps to heal cuts and wounds, ensures healthy growth of hair and nails and works relentlessly to replace dead skin cells to ensure a radiant appearance. Premature ageing of the skin is caused by the destruction of collagen in skin cells. Collagen is made up of proteins and when lacking in the diet, it can cause the collagen to weaken. This leads to sagging of the skin or muscles and the formation of wrinkles. Iron present in the slow roasted lamb is easily absorbed by the body. This helps to move oxygen through the body, assisting in maintaining a glowing, bright complexion. The presence of zinc aids the immune system while selenium provides an extra boost of antioxidant to protect your body against damaging free radicals. Want to learn more about immune boosting tips? Click here. Garlic works to reduce inflammation in your body helping to maintain an even skin tone by reducing redness in your complexion, while its antioxidants work towards maintaining smooth skin by frighting wrinkle cause free radicals!
SLOW ROASTED LAMB SHOULDER RECIPE4.5 hrs wo to go. Serves 4-6
YOU'LL NEED1 lamb shoulder (medium) 1-2 tblspns olive oil 1 tablespoon salt good grind pepper 3 cloves garlic, crushed 1/4 cup thyme leaves (half a bunch - stripped) 2 tablespoons honey (optional) 2 tablespoon lemon juice water
HOW TO1. Preheat the oven to 140 degrees. Score the skin of the lamb with a sharp knife. 2. Rub salt, pepper and oil onto the lamb, completely covering and sit skin side up into a baking tray. Pour two cups of water into the tray. 3. Cover the tray with foil and place in the oven, roasting for 4 hours. Baste the lamb a couple of times if you are around. 4. Meanwhile, mix honey, lemon juice, garlic and thyme together. After 3 hours of roasting remove the lamb from the oven. Brush the honey mix over both sides of the lamb and re-cover with foil. 5. Return to the oven and cook for the remaining hour.
TIPS AND TRICKS
- You can add sprigs of thyme and whole garlic cloves to the water at the beginning then simple add the honey and lemon towards the end to 'round' off the flavours - you can also omit the honey altogether if you are reducing your level sugars.
- Why not try adding vegetables such as onion, carrot and celery to the baking dish aside the slow roasted lamb shoulder.
- If the water evaporates during the cook add more to ensure you keep it moist. (you can also add wine - white is best with the lemon and honey.)
- Don't be put off by a layer of fat on the lamb when buying it, it provides flavour and tenderness. Look for pasture fed lamb.
- Drizzle some of the juices / fat from the baking tray onto the lamb when serving for some extra moisture and flavour.
- Midweek meal? Make this recipe the night before and store in the fridge, it will be even more flavoursome!
- You can't go wrong with this dish. Mix it up. Cindy cooks her slow roasted lamb shoulder for at least 8 hrs with half a bottle red white wine and a couple cups of water in Le Creuset. (does not finish it with lemon & honey but adds the garlic and thyme with rough sliced onion and chopped carrots at the beginning).
Preheat the oven to 140 degrees. Score the skin with a sharp knife, rub salt, pepper and oil into the lamb.
(optional) Place desired vegetables into a baking tray, sitting the lamb on top (skin side up). Pour two cups of water into the tray and cover with foil. Place in the oven, roasting for 4 hours.
Meanwhile, mix honey, lemon juice, garlic and thyme together. After 3 hours of roasting remove the lamb from the oven. Brush the honey mix over both sides of the lamb and re-cover with foil. Return to the oven and cook for the remaining hour.