Slow-cooked lamb shoulder with rosemary pesto

Preheat oven to 140°C fan-forced. Remove leaves from 4 sprigs of rosemary and finely chop. Add chopped rosemary to a small bowl with 4 crushed garlic cloves, 1 tsp sea salt flakes, paprika, anchovies and oil. Rub mixture over lamb to completely cover.

Step 2

Cut remaining garlic bulbs in half widthways and place them in centre of a deep-sided tray. Top with remaining rosemary and sit lamb on top. Pour in red wine and 250ml water. Cover tightly with baking paper and 2 layers of foil; bake until meat begins to come away from the bone (4 hours). Remove foil and cook until golden (25 minutes).

Step 3

Meanwhile, for rosemary pesto, combine ingredients in a small bowl. Set aside for 30 minutes to allow flavours to develop.

Step 4

Serve lamb with remaining pan juices, rosemary pesto and garlic

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Slow-cooked lamb shoulder with rosemary pesto

By

Alexandra Harris

Succulent lamb with a swipe of this herbaceous rosemary pesto is a flavourful take on the classic Sunday roast.

Yield

4

Time

4 hours 40 minutes

Rating

—

Ingredients

8 rosemary sprigs

2 heads of garlic

1 tsp smoked paprika

60 ml (1/4 cup) extra-virgin olive oil

6 anchovies, finely chopped

1.8 kg lamb shoulder, bone attached

160 ml (2/3 cup) red wine

Rosemary Pesto

1½ cups (loosely packed) flat-leaf parsley leaves, coarsely chopped

1 cup (loosely packed) mint leaves, coarsely chopped

4 rosemary sprigs, finely chopped

1 tsp finely grated lemon zest

2 tbsp lemon juice

125 ml (1/2 cup) extra-virgin olive oil

Instructions

Step 1

Preheat oven to 140°C fan-forced. Remove leaves from 4 sprigs of rosemary and finely chop. Add chopped rosemary to a small bowl with 4 crushed garlic cloves, 1 tsp sea salt flakes, paprika, anchovies and oil. Rub mixture over lamb to completely cover.

Step 2

Cut remaining garlic bulbs in half widthways and place them in centre of a deep-sided tray. Top with remaining rosemary and sit lamb on top. Pour in red wine and 250ml water. Cover tightly with baking paper and 2 layers of foil; bake until meat begins to come away from the bone (4 hours). Remove foil and cook until golden (25 minutes).

Step 3

Meanwhile, for rosemary pesto, combine ingredients in a small bowl. Set aside for 30 minutes to allow flavours to develop.

Step 4

Serve lamb with remaining pan juices, rosemary pesto and garlic

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