Name: Roasted lamb with oregano salsa verde
Prep time: 35 min
Cook time: 330 min
Total time: 365 min
Yield: 1
Ingredients: 1.7kg Lamb Shoulder Roast Bone In; 3 garlic cloves, thickly sliced; 12 oregano sprigs; 12 small rosemary sprigs; 2 brown onions, cut into wedges; 125ml red wine; 250ml chicken stock; Serve with balsamic roasted brussels sprouts (see notes); 82.50 ml oregano, finely chopped; 62.50 ml mint, finely chopped; 40.00 ml rosemary, finely chopped; 1 lemon, zested, juiced; 1 garlic clove, crushed; 60ml olive oil

Roasted lamb with oregano salsa verde

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Prep Time:
35 minutes

Cook Time:
330 minutes

Total Time:
365 minutes

Effortlessly tender roast lamb with flavorful oregano salsa verde.

Ingredients:

1.7kg Lamb Shoulder Roast Bone In
3 garlic cloves, thickly sliced
12 oregano sprigs
12 small rosemary sprigs
2 brown onions, cut into wedges
125ml red wine
250ml chicken stock
Serve with balsamic roasted brussels sprouts (see notes)
82.50 ml oregano, finely chopped
62.50 ml mint, finely chopped
40.00 ml rosemary, finely chopped
1 lemon, zested, juiced
1 garlic clove, crushed
60ml olive oil

Instructions:

Preheat your oven to 140C. Put the lamb shoulder in a roasting pan. Make 12 small 2cm deep slits on the lamb's surface with a small sharp knife. Stuff each slit with garlic, oregano, and rosemary. Season the lamb. Surround it with onions. Pour wine and stock around the lamb. Cover the pan tightly with foil.
Roast the lamb for 5 hours, basting every hour until it is very tender and falling off the bone. Increase the heat to 180°C, remove the foil, and cook for an additional 30 minutes until the lamb is caramelized. Cover loosely with foil and let it rest for 20 minutes before serving.
Make the vibrant oregano salsa verde by mixing oregano, mint, rosemary, lemon zest, lemon juice, garlic, and oil in a bowl. Don't forget to season to perfection.
Lay the lamb on a platter and generously drizzle with the flavorful cooking liquid and oregano salsa verde.

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