This recipe was developed in collaboration with Planet Organic, you can use code MARIANNE15 for 15% off your order.*
Slow Cooked Lamb Shoulder with Warming Spices
A slow-cooked lamb shoulder rubbed with warming herbs and spices, roasted until meltingly tender and served with the rich pan jus.
Ingredients
Lamb
- 1 × 2.5–3kg bone-in lamb shoulder
Spice Rub
- 2 tsp Planet Organic Paprika
- 1 tsp Planet Organic Ground Cumin
- 2 tsp Planet Organic Rosemary
- 1 tsp Planet Organic Thyme
- 2 tsp Planet Organic Garlic Granules
- ½ tsp Planet Organic Cinnamon
- 2 tsp sea salt flakes
- ¼ tsp Planet Organic Black Pepper
- 2 tbsp extra virgin olive oil
For the Roasting Dish
- 2 –3 brown onions quartered
- 1 –2 whole garlic bulbs halved horizontally
- 2 carrots cut into large chunks
- 2 large celery stalks cut into large pieces
- 1 L beef stock
- 3 –4 sprigs fresh rosemary
To Serve
- Fresh parsley chopped
Instructions
- Preheat the oven to 160°C fan-forced.
- Scatter the onions, carrots, celery, garlic and fresh rosemary over the base of a large Dutch oven or deep roasting dish.
- In a small bowl, combine the Planet Organic Paprika, Ground Cumin, Rosemary, Thyme, Garlic Granules, Cinnamon, Black Pepper, sea salt and olive oil to form a paste.
- Rub the spice paste all over the lamb shoulder, ensuring it is evenly coated.
- Place the lamb on top of the vegetables and pour the beef stock around the sides of the lamb.
- Cover tightly with a lid or a double layer of foil. Roast for 6+ hours, or until the lamb is fall-apart tender.
- Slow cooker option: Place the vegetables and stock into a large slow cooker, top with the lamb and cook on Low for 10–12 hours (or overnight) until the meat easily pulls apart.
- In the last 20-25 minutes, remove the lid, increase the oven temperature to 200°C fan-forced and roast until the lamb is beautifully caramelised.
- Transfer the lamb to a serving platter and rest for 15 minutes.
- Skim any excess fat from the cooking liquid and serve this alongside the lamb as it is, or for a thicker gravy, simmer on the stovetop for 5–10 minutes until reduced.
- Spoon the jus (pan juices) over the lamb, scatter with fresh parsley and serve with Herby Potato Gratin, crusty bread and seasonal greens.
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