Garlicky Slow Cooked Lamb Shoulder

Savour the tender perfection of slow-roasted lamb, infused with garlic and rosemary for an irresistible umami delight.

Savour the tender perfection of slow-roasted lamb, infused with garlic and rosemary for an irresistible umami delight.

Serves 8

Total Time 4 hours

Ingredients

Cooking Method

Step 01	Preheat oven to 200°C (410°F)
Step 02	In a small pot on low heat, simmer 20 garlic cloves, 2 sprigs of rosemary, 2 sprigs of thyme and olive oil for 30 - 45 minutes until the garlic is soft and golden. Reserve half of the oil for later.
Step 03	In the same pot, add anchovies, baby capers and lemon zest. Cook for 5 minutes, then drain and set aside. Pound the garlic mixture into a paste.
Step 04	Score the lamb fat in a crisscross pattern, avoiding cutting through to the meat. Rub the garlic paste into the slits.
Step 05	Place the lamb in a snug roasting tin or Dutch oven on a bed of herbs and garlic. Pour over reserved oil, lemon juice and white wine. Season generously with salt and pepper.
Step 06	Cover tightly with a foil or a lid, reduce oven heat to 140°C (300°F) and cook for 4 hours until the lamb is tender and falls off the bone.
Step 07	(Optional) Drizzle honey over the lamb 15 minutes before it's done.
Step 08	Rest for 15 minutes before serving with fresh bread and pan juices.