Slow Roasted Shoulder of Lamb
By Chef Kevin Dundon
Ingredients
2 kg shoulder of lamb
1 bulb of garlic, peeled and chopped
1 lemon, zest and juice
2 tbsp rosemary, chopped
150ml Irish Yogurts Clonakilty 0% Kefir Natural
1 tbsp mustard
1 tbsp honey
4 tbsp Olive oil
2 carrots, halved
2 onions, halved
700ml vegetable stock
100ml white wine, optional
Salt and pepper
1 bunch spring onion
400g fresh peas
100g baby spinach leaves
Method
- In a bowl, combine the chopped garlic, lemon zest, chopped rosemary, Kefir, olive oil, honey and mustard.
- Rub the lamb shoulder with the mixture and set aside for 3-5 hours to marinated, ideally overnight to enhance the flavours.
- Preheat the oven to 150°C.
- Prepare a roasting tray, place the carrots, onions on the base. Add the marinated lamb shoulder over the veg, season with salt and pepper and extra drizzle of olive oil and pour around the vegetable stock and wine if using. Cover the tray with a lid or some tin foil loosely set over, avoid touching the lamb shoulder.
- Place in the oven and slow roast for 3-4 hours until falling off the bone.
- When the lamb is cooked, it should easily fall apart when pulled.
- Remove from the oven and let the meat rest for 10 minutes before, spooning some of the cooking juices over the lamb to bring extra shine to the meat.
- Before serving, sprinkle the fresh green vegetables such as spring onion, peas and spinach and fresh herbs if desired to bring a kick of fresh flavour. Serve immediately and enjoy while piping hot.
