Roast Lamb Shoulder
Roast Lamb Shoulder
Plantin Kaviari
4
10 minutes
3 hours 30 minutes
French
Main Course
Intermediate
15 minutes
This roasted lamb shoulder is rubbed with Alexis Muñoz Black Olive Oil, then cooked with garlic, rosemary, thyme and bay leaves until deeply browned on the outside and tender with a rosy-pink centre. A little water or dry white wine creates aromatic cooking juices, while cold butter gives the finished dish a rich, glossy finish.
Ingredients
- 1 Lamb Shoulder
- 2 sprigs fresh rosemary
- 2 bay leaves
- 6 sprigs fresh thyme
- 40 ml Black fruity extra virgin olive oil
- 200 ml water or dry white wine
- 2 heads garlic: cloves from 1 head peeled for the lamb, with both heads halved for the roasting dish
- 20 g unsalted butter, cold and cubed
- Fine sea salt and freshly cracked black pepper, to taste
Directions
Prep and stud the lamb:
Preheat the oven to 220°C. Pat the lamb shoulder dry. Using a small sharp knife, make small incisions across the surface of the meat and insert the peeled garlic cloves. Rub the lamb all over with the Black Fruity Extra Virgin Olive Oil, then season generously with fine sea salt and freshly cracked black pepper.Brown the lamb:
Place the lamb shoulder in a deep ovenproof roasting dish or heavy Dutch oven. Roast uncovered until the surface is deeply golden and lightly crisped.Add the aromatics and cooking liquid:
Lower the oven temperature to 160°C. Scatter the rosemary, thyme and bay leaves around the lamb. Add the halved garlic heads to the dish, then pour the water or dry white wine around, rather than over, the lamb.Add the cooking liquid: Pour the dry white wine into the bottom of the dish around the meat, then nestle the halved heads of garlic into the liquid.
Slow-roast until tender:
Cover the dish tightly with a lid or a double layer of aluminium foil. Roast a a bone-in lamb for at least, 3 hours, until the meat is very tender and begins to pull away from the bone. Check once or twice during cooking and add a small splash of water if the dish looks dry.Finish and brown the lamb:
Remove the cover and increase the oven temperature to 220°C. Dot the lamb with the cold butter and roast for a further 20–30 minutes, basting once or twice with the cooking juices, until the exterior is deeply browned and the juices have become glossy.Rest and serve:
Transfer the lamb to a warm platter and rest loosely covered with foil for 15–20 minutes. Skim excess fat from the cooking juices, then spoon the herb, garlic and lamb jus over the meat. The lamb is ready when it separates easily with two forks; if it still resists, return it to the oven covered until tender.
