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slow cooked lamb with garlic and rosemary

Donna Hay’s recipe for slow cooked lamb contains just a few ingredients and could not be easier.  I began making lamb just a few years ago because it was never one of my favorite meats….but oh how that has changed!

Slow roasting lamb allows all the garlic and rosemary to work magic, plus the acidity of the malt vinegar and the sweetness of the brown sugar adds the perfect balance of flavors.  It is hard to get this recipe wrong and the results are amazing.

slow cooked lamb with garlic and rosemary

Donna Hay’s recipe for slow cooked lamb contains just a few ingredients and could not be easier.  I began making lamb just a few years ago because it was never one of my favorite meats….but oh how that has changed!

Slow roasting lamb allows all the garlic and rosemary to work magic, plus the acidity of the malt vinegar and the sweetness of the brown sugar adds the perfect balance of flavors.  It is hard to get this recipe wrong and the results are amazing.

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Ingredients

Recipe serves: 6-8
4.5 pounds lamb shoulder, bone-in (2 kg)
6 sprigs rosemary
18 garlic cloves, unpeeled
1/2 cup malt vinegar (125 mil)
1/2 cup brown sugar (90 grams)
1 tablespoon olive oil
1 1/2 cups chicken stock (375ml)
sea salt
black pepper
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thoughts&stories

I know many people who do not like lamb for a variety of different reasons.  For me, the best tasting lamb is from New Zealand, I even prefer it over anything found locally.  If you see New Zealand lamb, don’t be afraid to buy it frozen – it may have even come over from the island that way.

Wines

Serve with Cabernet or Cabernet/Merlot blend, or Rioja Reserva

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slow cooked lamb with garlic and rosemary
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  • time
    4 hours
  • serves
    6
  • skill level
    Easy

Ingredients

  • 4.5 pounds lamb shoulder, bone-in (2 kg)
  • 6 sprigs rosemary
  • 18 garlic cloves, unpeeled
  • 1/2 cup malt vinegar (125 mil)
  • 1/2 cup brown sugar (90 grams)
  • 1 tablespoon olive oil
  • 1 1/2 cups chicken stock (375ml)
  • sea salt
  • black pepper

Directions

1
Done

Preheat oven to 350F (175C).
2
Done

Season lamb with salt and pepper on both sides.
3
Done

Place the vinegar, 1/4 cup brown sugar, oil in a large bowl. Stir to combine.

4
Done

Place garlic and rosemary sprigs on bottom of a large baking dish. Place the lamb, skin side up, on top of the garlic and rosemary. Pour over the vinegar marinade and chicken stock.

5
Done

Rub the lamb with remaining sugar, cover with aluminum foil and roast for 3 hours.

6
Done

Remove foil and cook for another one hour, or until crispy on top.
7
Done

For an extra point of flavor, serve with horseradish sauce click here and over crispy potato fritters click here .

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