Slow-roasted Lamb shoulder with lemon, garlic & rosemary

Ingredients

Tandoori & Coriander marinade 

• 6 garlic cloves, peeled 
• 1/4 cup fresh rosemary leaves
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• 1/2 cup lemon juice
•  
• Slow- roasted lamb shoulder with lemon & rosemary marinade
• 1 x 2kg lamb shoulder (bone in)
• 1 quantity of garlic, lemon & rosemary marinade
• Roasted vegetables and green beans to serve.

Method

1. Combine all Marinade ingredients into a Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth. (makes 1 cup). Marinade for 4 hours or overnight if time permits.   
2. Season lamb. Place lamb into a large snap - lock bag. Add marinade. Seal bag.
3. Massage lamb to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if the time permits.
4. Preheat oven to 200⁰C / 220⁰C fan forced. Place lamb and marinade into a baking dish. Pour 1 cup water into dish. Cover with a sheet baking paper and then cover pan with foil. Bake for 2 hours.
5. Uncover lamb. Add an additional 1 cup water to pan. Reduce heat to 160⁰C/ 140⁰C fan forced.
6. Bake uncovered for a further 2 hours or until lamb is very tender and falls off the bone. Remove from oven.
7. Shred and slice lamb. Serve with roasted vegetables and green beans.   

To freeze the marinade: pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.