Slow-Cooked Shoulder of Lamb with Late Summer Vegetables
The Best Slow Cooked Lamb Shoulder Recipe
6 - 8
Serves
30 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
This delicious slow-cooked lamb requires some preparation up front, but the beauty of it is, once it's prepped you can sit back and relax as the oven does all the work.
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High Protein
High Iron
Ingredients
Lamb
1.8kg Quality Mark lamb shoulder
i
4 sprigs fresh rosemary
finely chopped
2 Tbsp fresh oregano leaves
3 Tbsp olive oil
1/2 cup white wine
i
Late summer vegetables
3 Tbsp olive oil
1 eggplant
diced
1 red onion
finely sliced
2 garlic cloves
crushed
2 celery stalks
diced
1 red capsicum
diced
1 yellow capsicum
diced
1/4 cup red wine vinegar
A pinch of white sugar
6 tomatoes
roughly chopped
1 Tbsp olives
1 Tbsp capers
a few sprigs of parsley
A few extra sprigs of oregano
Method
To Slow Cook Lamb
To Make Vegetables
To Serve
1
Preheat the oven to 160°C.
2
Lay lamb flesh-side-up on a chopping board.
3
Spread over the herbs and season with salt and freshly ground black pepper.
4
Drizzle over the olive oil.
5
Tie with kitchen string to secure.
6
Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar.
7
Pour 1/2 cup water around the lamb.
8
Cover dish with its lid or make a baking paper and foil lid.
9
Place in the oven and cook the lamb for 2 1/2 - 3 hours, or until the meat is very tender.
10
Remove lamb from the oven.
11
Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.
Nutrition Information per Serving (439g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1771 kJ (423 kcal)
Protein
40.0g
Total Fat
24.0g
Saturated Fat
5.9g
Carbs
7.4g
Sugars
7.0g
Sodium
274mg
Iron*
3.8mg
* Percentage of recommended daily intake (Aust/NZ)