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Slow-roasted lamb with brussels sprouts recipe
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Prep Time:
15 minutes
Cook Time:
380 minutes
Total Time:
395 minutes
Easy beer roasted lamb shoulder with brussels sprouts, tomato, and broccoli all cooked together in a convenient tray bake.
Ingredients:
  • 1.7kg Lamb Shoulder Roast Bone In
  • 8 rosemary sprigs
  • 1 garlic clove, sliced
  • 2.50 gm ground paprika
  • 2 brown onions, cut into wedges
  • 375ml guinness
  • 250ml beef stock
  • 500g brussels sprouts, halved
  • 16.00 gm brown sugar
  • 40g butter, melted
  • 250g vine-ripened cherry tomatoes
  • 1 bunch baby broccoli, halved lengthways
  • 35g hazelnuts
Instructions:
  • Preheat your oven to 150°C. Prepare the lamb by making eight 2cm-deep slits with a small sharp knife. Place a sprig of rosemary and a slice of garlic in each slit. Generously sprinkle with paprika and season to taste.
  • Place a layer of onions at the bottom of a roasting pan and place the lamb on top. Pour Guinness and stock around the lamb in the pan, then cover tightly with foil. Roast in the oven for 6 hours, basting the lamb with pan juices occasionally, until the meat is tender and falling off the bone. Let the lamb rest covered for 20 minutes before serving.
  • Once the lamb is resting, preheat the oven to 220°C. Line a baking tray with baking paper, then place the Brussels sprouts on the tray. Sprinkle with sugar, drizzle with butter, season, and toss to combine. Roast everything, turning occasionally, for 20 minutes until tender and golden. Add the tomatoes, baby broccoli, and hazelnuts to the pan for the final 5 minutes of cooking.
  • Plate the brussels sprout mixture, place the lamb on top, and finish with a drizzle of pan juices before serving.

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