Ingredients (14)
- 1.7kg Coles Australian Lamb Shoulder Roast Bone In
- 3 garlic cloves, thickly sliced
- 12 oregano sprigs
- 12 small rosemary sprigs
- 2 brown onions, cut into wedges
- 1/2 cup (125ml) dry red wine
- 1 cup (250ml) chicken stock
- Serve with balsamic roasted brussels sprouts (see notes)
Oregano salsa verde
- 1/3 cup oregano, finely chopped
- 1/4 cup mint, finely chopped
- 2 tbsp rosemary, finely chopped
- 1 lemon, zested, juiced
- 1 garlic clove, crushed
- 1/4 cup (60ml) extra virgin olive oil
Method
- Step 1 Preheat oven to 140C. Place the lamb shoulder in a roasting pan. Use a small sharp knife to cut 12 small slits, about 2cm deep, on the surface of the lamb. Insert garlic, oregano and rosemary into each slit. Season. Arrange the onion around lamb. Pour wine and stock around the lamb. Cover pan tightly with foil.
- Step 2 Roast, basting every hour, for 5 hours or until lamb is very tender and falling off the bone. Increase heat to 180°C. Remove the foil. Cook for a further 30 mins or until lamb is caramelised. Cover loosely with foil and set aside for 20 mins to rest.
- Step 3 Meanwhile, to make the oregano salsa verde, combine oregano, mint, rosemary, lemon zest, lemon juice, garlic and oil in a bowl. Season.
- Step 4 Place the lamb on a serving platter. Drizzle with cooking liquid and oregano salsa verde.