Delicious, melt-in-your-mouth lamb. Enjoy it at your summer BBQ or as a warming winter roast!
Ingredients
- 2 kilogram Lamb shoulder (banjo cut, bone in or boneless)
- 1 Lemon (Finely grated rind only)
- 1 cup Olive oil
- 1 Rosemary (fresh) (strip the leaves and finely chop)
- 2 Garlic (Crushed or minced)
- ½ Black pepper
- 1 Peas (frozen) (or beef stock alternatively)
Instructions
- Score lamb with slits 5mm deep and 25mm apart.
- Combine lemon, olive oil, rosemary, garlic and pepper. Rub all over the lamb and into slits. Cover and refrigerate for at least 2 hours or overnight.
- Preheat fan-forced* oven to 160°C.
- Place lamb in a roasting dish. Pour over white wine or beef stock. Cover dish tightly with foil, pinching around edges to seal.
- Cook for 4 hours.
- Reduce pan juices to serve with lamb.
Notes
Recipe note: *If using a conventional oven, you may need to increase temperature or allow additional cooking time