Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿
My favourite roast and a real treat, we only have it very occasionally as it’s so expensive. I haven’t given exact timings as this will depend on the size of your joint and your oven strength.
Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿
My favourite roast and a real treat, we only have it very occasionally as it’s so expensive. I haven’t given exact timings as this will depend on the size of your joint and your oven strength.
Cooking Instructions
- 1
Take the lamb joint out of any packaging and allow to sit at room temperature for 30 minutes while you preheat the oven to 190 C.
- 2
Peel the garlic cloves and slice them into thick slices as shown below. You want them to be thick so that they are robust enough to push into the meat.
- 3
Use a sharp knife to cut slits into the meat, about 1 inch deep. Push a garlic slice deeply into each slit.
- 4
Now cut your rosemary into 2 or 3 lengths and push a rosemary stem in alongside each garlic slice. Woody thick stalks are easiest to manipulate. Put any remaining stems of rosemary underneath the joint.
- 5
Season generously with sea salt and pepper, then drizzle with olive oil.
- 6
Roast in the centre of the oven for the time calculated based on the size of your joint. I tend to cover with foil at the halfway point to stop it drying out.
- 7
Allow to rest for at least 20 minutes before carving. Pull the rosemary stems out before you cut the joint.
- 8
Serve with roasties and mint sauce 😍
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