This is an easy and super-fast to prepare recipe for a juicy lamb shoulder that will be falling off the bone! It only takes 10 minutes to get ready for this slow roast, and let the oven do the rest. This could be a perfect centerpiece for your Easter dinner.
1 lamb shoulder with bone
½ tablespoon of Olive oil
Boiling chicken stock, beef stock or water
5 cloves of garlic, unpeeled
5 sprigs of thyme
1 can (13 ounces) of crushed tomatoes
1 can (13 ounces) of cannellini beans
Preheat oven to 300 degrees Fahrenheit.
Place the lamb, thyme sprigs, and garlic in a heavy-bottomed pan and pour in ¼ inch of hot liquid: it can be chicken or beef stock, but water will also work.
Loosely cover the meat with aluminum foil and place in the preheated oven. Roast for three and a half hours. Check lamb occasionally, to be sure that the liquid hasn’t evaporated; if so, add more water to get it back to the ¼ inch level.
After 3 ½ hours of roasting, remove lamb from the oven. Place meat on a plate and remove any rendered fat from the pot.
Pour tomatoes and beans into the pot and return the lamb to the pot. Increase temperature of the oven to 350 degrees Fahrenheit and place meat uncovered in the oven. Roast for another 30 minutes.
Let lamb rest for about 20 minutes before carving. Serve lamb with tomato and beans.
This recipe will make about 6 servings.
Prep time 10 minutes.
Bake time about 4 hours.
Cool time about 20 minutes.
Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).
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