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Slow-roast balsamic lamb shoulder
Slow-roast balsamic lamb shoulder
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Elevate Sunday roast with succulent balsamic lamb, paired perfectly with green beans and creamy mash.
Ingredients:
  • 2kg Lamb Shoulder Roast
  • 2 garlic cloves, thinly sliced
  • 2 brown onions, cut into wedges
  • 2 x 400g canned cherry tomatoes in tomato juice
  • 125ml chicken stock
  • 125ml red wine
  • 60ml balsamic vinegar
  • 1kg washed potatoes, peeled, chopped
  • 80ml milk
  • 200g green beans, trimmed
  • 20.00 ml finely chopped flat-leaf parsley
Instructions:
  • Preheat your oven to 160°C. Score the lamb all over with a small sharp knife and stuff each slit with a slice of garlic. Season generously and place the lamb in a large roasting pan. Scatter onions around the lamb and add tomatoes, stock, wine, and vinegar. Cover the pan tightly with foil and roast for 2 1/2 hours until the lamb is incredibly tender.
  • Turn up the heat to 200°C and roast uncovered for another 30 minutes, or until the lamb is a beautiful golden brown and fully cooked. Let it rest for 10 minutes before serving.
  • Cook the potato in boiling water for 20 minutes until tender, then drain and transfer to a heatproof bowl. Mash until smooth using a potato masher or fork. Heat the milk and butter in a saucepan until butter melts and mixture is heated through. Pour over the mash and whisk until creamy and well combined. Season to taste.
  • While the potato is cooking, place the beans in a heatproof bowl, cover with boiling water, let stand for 3 minutes, then refresh under cold water and drain.
  • Garnish the lamb with a sprinkle of fresh parsley. Plate alongside creamy mashed potatoes and crisp green beans.

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