Slow-roasted lamb shoulder
Slow-roasted lamb serves as the perfect centerpiece for an Easter celebration.
—Like Christmas, Easter is one of those occasions where people go all out on the food scene for the four-day holiday weekend. Roasts and baked meats of a variety are on the table – ham, beef, chicken, pork and lamb. Breads, both sweet and savory top the dining table too.
Many of these things some people would have "given up" for Lent, and so with the fasting, restriction and deprivation over, it is a time for celebration and renewal.
I am sharing with you, this recipe for Slow Roasted Shoulder Of Lamb that I made a couple of years ago.
Slow Roasted Shoulder of Lamb
1 bone-in shoulder of lamb (about 4 -5 pounds)
Salt and pepper to taste
3 to 4 tablespoons green seasoning (see note)
3 large onions, peeled and halved
1 head of garlic, extra papery skin removed and cut cross-ways
4 cups vegetable stock
1. Remove any excess silvery sinew from the outer part of the shoulder using a paring knife. Pat the meat dry with damp paper towels. Using a paring knife, make incisions in the meat.
2. Rub all over the meat with the salt and pepper to taste, try getting some into the incisions as well. Follow this by rubbing the meat with the green seasoning. Cover and let stand at room temperature for 30 minutes, meanwhile, preheat the oven to 300 degrees F.
3. Add the lamb to a deep baking pan, arrange the onions and garlic around the pan then pour in the stock. Cover the pan tightly with aluminum foil and transfer to the oven. Cook covered for 4 hours. Remove the foil, turn the heat up to 350 degrees and cook for 30 minutes or until a knife inserts easily to the meat.
4. Remove from the oven, cover again with foil and let rest for 30 minutes before serving.
To make a gravy:
Puree the onions along with the softened garlic (skins removed) and any drippings in the pan. Add some boiling water to deglaze the pan and help remove the intensely flavorful stuck on bits. Puree everything, add 1 cup of boiling water and simmer to your desired consistency. Taste for seasoning and adjust if necessary.
NOTE: I always make a fresh batch of green seasoning for roasts like these. For this lamb, I added more rosemary to the mix.