Meltingly tender lamb, infused with the delicious flavours of garlic, rosemary and red wine, this Slow Roast Lamb Shoulder makes a brilliant centrepiece for Sunday lunch and celebrations, such as Easter and Christmas. And the cooking liquid makes the most delicious lamb and red wine gravy.
Slow Roast Lamb Shoulder with Garlic and Rosemary
This Slow Roast Lamb Shoulder recipe is wonderfully easy to make. Simply mix garlic, rosemary, salt and olive oil. Spread the mixture over the lamb, and then place the lamb on top of onions in a roasting tray. Pour in red wine and cover with foil, then slow roast for 4 hours. Finish off with a 30 minute blast in a hot oven and this easy peasy recipe is done.
The result is meltingly tender lamb, infused with the delicious flavours of garlic and rosemary. And the cooking liquid makes the most delicious lamb and red wine gravy.
Perfect for Sunday lunch and celebrations
This Slow Roast Lamb Shoulder with Garlic and Rosemary would make a perfect centrepiece for celebrations, such as Easter or Christmas. And it’s ideal to serve when you are entertaining, as it requires very little hands-on time. So you have plenty of time to spend with your guests!
But this recipe is too nice to save just for special events. It also makes a brilliant Saturday dinner or Sunday lunch, and is great for dinner parties.
What to serve with slow roast lamb shoulder?
This delicious roast lamb is perfect with all your favourite roast dinner sides. I like to serve it with Dauphinoise Potatoes (recipe coming soon!) and green vegetables, but it would also go well with any of my roast potato recipes:
- Classic Roast Potatoes
- Parmentier Potatoes
- Roasted New Potatoes
- Crunchy Polenta Roast Potatoes
- Roasted Sweet Potatoes
It would also go well with my Roast Parsnips with Honey and Thyme or my Roast Parsnips and Carrots with Honey Mustard Glaze.
And if you are feeling the need for extra carbs, why not make my Easy Peasy Yorkshire Puddings?
Finally, don’t forget to make my delicious lamb and red wine gravy. (See the recipe card for full instructions!)
Easy Dauphinoise Potatoes
What to drink with slow roast lamb shoulder?
This Slow Roast Lamb Shoulder goes particularly well with Rioja Reserva, and other similar Spanish reds. It also goes very well with Rhone reds – especially northern Rhone reds – like Crozes Hermitages. And it also works well with Shiraz or Shiraz/Grenache blends from elsewhere in the world, such as Australia and South Africa. But slow roast lamb is very wine friendly, so there are lots of possible options. Claret or Chianti would work just fine too.
What to do with leftover roast lamb?
If you end up with leftovers, I have plenty of ideas! I’ve pulled together a whole selection of delicious recipes you can make with leftover lamb in this post: 10 Easy Ideas for your Roast Lamb Leftovers
But my favourite is this fabulous Leftover Lamb Ragu – one of the most popular recipes on Easy Peasy Foodie, in fact!
Leftover Lamb Ragu
Can you freeze leftover roast lamb?
Cooked lamb freezes very well. Simply put any leftover roast lamb in a plastic lidded container and place in the freezer, where is will keep for up to 3 months. Defrost overnight in the freezer.
Alternatively, you could make one of my Easy Lamb Leftovers Recipes and freeze that, for a quick and easy dinner one day in the future.
If you like this Slow Roast Lamb Shoulder…
…you might also like:
Slow Roast Lamb Shoulder with Garlic and Rosemary
Ingredients
- 3 onions sliced
- 4 cloves garlic crushed or grated
- 2 sprigs rosemary chopped finely
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 kg lamb shoulder
- 200 ml red wine
- 200 ml water
- 1 beef or lamb stock cube
- 2 tablespoons cornflour (US – cornstarch)
Instructions
Slow Roast Lamb Shoulder with Garlic and Rosemary
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Place the sliced onions in the base of a large roasting tin.
- Mix together the garlic, rosemary, olive oil, salt and pepper. Spread the garlic and rosemary mix all over both sides of the lamb shoulder.
- Place the lamb on top of the sliced onions and then pour in the red wine and water round the base of the lamb. (Don’t pour the wine and water on top of the lamb or you will wash off all the garlic and rosemary!)
- Cover the lamb tightly with foil and place into your preheated oven. Roast for 4 hours.
- After 4 hours, turn your oven up to 220C / 200C fan / gas mark 7 / 425F. Take the lamb out of the oven and remove the foil. Return the lamb to the oven and roast for a further 30 minutes.
- After the final 30 minutes, take the lamb out of the oven and transfer onto a serving platter. Use the red wine / lamb juices in the tray to make my delicious Easy Lamb and Red Wine Gravy.
Easy Lamb and Red Wine Gravy
- Skim off any visible fat from the red wine and lamb juices left in the roasting pan.
- Crumble the stock cube into a jug. Add 2 tablespoons of cornflour and a splash of cold water and stir to make a smooth paste. Tip this mix into the roasting tray and stir to combine with the red wine and lamb juices.
- Sieve the gravy into a small saucepan and bring to the boil. Turn the heat down and simmer until thickened.
- Tip the gravy into a serving jug / gravy boat and serve with the lamb and all your favourite roast dinner sides.
Video
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Karen Burns-Booth says
You CANNOT beat a slow cooked leg of lamb, it’s such a wonderful way to celebrate with family and friends at Easter and throughout the year! Karen
Eb Gargano says
Thanks Karen!
Lesley says
Slow cooking is a great way to cook a leg of lamb and this will make a fabulous centre piece to an Easter Sunday lunch.
Eb Gargano says
Thanks Lesley 😀
Sisley White - Sew White says
There is something so delicious and absolutely brilliant about a proper roast lamb. It has my vote!
Eb Gargano says
Aw, thanks Sisley 😀