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Slow Roasted Lamb Shoulder with Garlic, Rosemary, and Anchovies Recipe

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4.3 from 66 reviews

  • Author: Diane
  • Total Time: 5 hours
  • Yield: 6 servings

Description

A succulent slow roasted lamb shoulder infused with garlic, rosemary, and anchovy for a rich, savory flavor. The lamb is cooked low and slow in the oven to achieve tender, juicy meat with a deliciously aromatic gravy made from the pan juices and roasted onions.

Ingredients

Lamb Shoulder and Marinade

  • 2 kg Lamb Shoulder
  • 6 cloves garlic
  • 20 g fresh rosemary
  • 30 g tinned anchovies in oil
  • Salt & pepper, to taste

Vegetables and Cooking Liquids

  • 3 onions
  • 100 ml water

Instructions

  1. Preheat Oven: Preheat the oven to 170°C (340°F) to ensure an even low temperature for slow roasting the lamb shoulder.
  2. Prepare Lamb: Score small slits into the fat of the lamb shoulder and insert large slices of garlic and sprigs of rosemary into these slits to infuse flavor directly into the meat.
  3. Add Anchovies: Layer the anchovy fillets on top of the lamb shoulder to add a deep umami flavor, reserving the oil for later use during cooking.
  4. Prepare Onions: Slice the onions into rings and spread them on the bottom of a baking tray along with any leftover garlic and rosemary to create a flavorful bed for the lamb.
  5. Assemble for Roasting: Place the lamb shoulder on top of the onion layer, drizzle with the reserved anchovy oil, and season generously with salt and pepper for added taste.
  6. Add Water: Pour 100 ml of water into the bottom of the baking tray to create steam and help keep the meat moist during roasting.
  7. Cover with Foil: Cover the entire baking tray and lamb completely with tin foil, ensuring no gaps to lock in moisture and heat.
  8. Roast Slowly: Place in the oven and roast for 4 hours at low heat to tenderize the lamb thoroughly.
  9. Finish Roasting: Remove the tin foil after 4 hours and continue roasting for an additional 30 minutes to develop a crisp exterior.
  10. Rest the Meat: Remove from the oven and let the lamb rest for 10-15 minutes to allow the juices to redistribute for optimum tenderness.
  11. Prepare Gravy - Collect Juices: Collect all the juices that have drained from the lamb and pooled at the bottom of the baking tray.
  12. Skim Fat: Skim off as much fat from the collected juices as possible for a leaner gravy.
  13. Blend Gravy: Use a stick blender to blend the juices together with the roasted onions until smooth for a rich, flavorful gravy.
  14. Reduce Gravy: Place the blended mixture on the stovetop over low heat and reduce until thickened to the desired consistency.

Notes

  • Make sure the foil is sealed tightly to prevent steam from escaping during roasting.
  • Resting the lamb is crucial to keep it juicy and tender when sliced.
  • Anchovies add umami without a strong fishy taste—do not skip this ingredient.
  • Use a sharp knife to score the lamb fat gently without cutting too deeply into the meat.
  • The gravy can be made ahead and reheated before serving.
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: British

Find it online: https://eatwithdiane.com/slow-roasted-lamb-shoulder-with-garlic-rosemary-and-anchovies-recipe/