Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary

Ingredients

Scaled for your household (6 portions) · original serves 6

• Garlic cloves6 clove
• Rosemary¼ cup
• Dijon mustard2 tbsp
• Olive oil¼ cup
• Lemon juice½ cup
• Lamb shoulder2 kg
• Prepared roasted vegetables (optional)to taste
  Source does not specify an amount; no quantity invented.
• Green beans (optional)to taste
  Source does not specify an amount; no quantity invented.
• Water2 cup

Method

1. 1

   Blend garlic, rosemary, mustard, olive oil and lemon juice for 5–10 seconds. Season the lamb and place in a bag with this marinade. Refrigerate for at least 4 hours, or overnight.

2. 2

   Heat the oven to 220°C, or 200°C fan. Put lamb in a roasting dish with 1 cup water. Cover with baking paper and foil; roast for 2 hours.

3. 3

   Uncover, add another cup of water and reduce the oven to 160°C, or 140°C fan. Roast for a further 2 hours until tender. Shred and serve with roasted vegetables and green beans.