Slow-roasted lamb shoulder with mint and mustard salsa verde

Name: Slow-roasted lamb shoulder with mint and mustard salsa verde
Cook time: 2 h 30 min
Yield: 4-5
Cuisine: Modern Australian
Ingredients: 1.8-2kg bone-in lamb shoulder (oyster or banjo cut*); 1 tbsp fine sea salt; 3 tbsp minced garlic; ¼ cup loosely packed rosemary leaves; ¼ cup loosely packed thyme leaves; zest and juice of 1 lemon; 2 tsp toasted fennel seeds; 2 tsp freshly cracked black pepper; ¼ cup extra virgin olive oil

Danielle Alvarez

April 6, 2023

easyTime:2 hours +Serves:4-5

There are hundreds of recipes for slow-roasted lamb shoulder, but no matter how excellent the flavour combinations, at Easter I just can’t seem to turn away from a classic. This method combines the traditional flavours of garlic and rosemary with a simple, slow roast that yields a succulent, tender and juicy lamb shoulder. Served alongside another classic – mint and mustard salsa verde – this is a recipe that’s destined to become a staple in your autumn repertoire.

Ingredients

1.8-2kg bone-in lamb shoulder (oyster or banjo cut*)
1 tbsp fine sea salt
3 tbsp minced garlic
¼ cup loosely packed rosemary leaves
¼ cup loosely packed thyme leaves
zest and juice of 1 lemon
2 tsp toasted fennel seeds
2 tsp freshly cracked black pepper
¼ cup extra virgin olive oil

Salsa verde

1 cup tightly packed parsley leaves
½ cup tightly packed fresh mint leaves
¼ cup finely chopped chives
1 large garlic clove, peeled
1 tbsp seeded mustard
4 tbsp sherry vinegar
scant ½ cup extra virgin olive oil

Method

Step 1
A day before cooking, season the lamb by rubbing fine sea salt all over. Then, in a food processor, combine the garlic, rosemary, thyme, lemon zest and juice, fennel seeds, black pepper and olive oil and process until a paste forms. Rub this all over the lamb and leave, loosely covered, in the fridge overnight.
Step 2
The next day, remove the lamb from the fridge, and leave, covered, for 2 hours to come to room temperature.
Step 3
Preheat your oven to 160C fan-forced (180C conventional). Place the lamb in a roasting tray and transfer to the oven for 20 minutes.
Step 4
After 20 minutes, add 1 cup of water to the tray, cover with baking paper and then with two overlapping sheets of aluminium foil to make a tight parcel over the whole pan. Reduce the oven temperature to 140C fan-forced (160C conventional) and roast for 4 hours until the meat is meltingly tender and pulling away from the bone easily.
Step 5
While the lamb is roasting, make the salsa by combining all the ingredients in a blender and whizzing until smooth. Taste for seasoning and adjust as needed.
Step 6
After 4 hours, uncover the lamb, increase the temperature to 180C fan-forced (200C conventional) and roast for a further 15-20 minutes until the lamb becomes browned and crusty.
Step 7
Remove from the oven and leave it to rest (loosely covered) in the tray for at least 15 minutes. The meat should just fall apart.
Step 8
Serve it with the salsa verde spooned on top, any pan drippings, roast potatoes and a rocket and fennel salad.