Garlic and rosemary lamb shoulder

Slow-roasted lamb with lemony herbs, tender veggies, and buttery garlic broccolini on the side.

Prep Time: 20 minutes
Cook Time: 5 hours
Serves: 4–6
Method: Dutch oven slow roast

Ingredients:

For the lamb:

• 1.5–2 kg lamb shoulder (bone-in or out)

• 4 garlic cloves, finely diced

• 2 tbsp fresh rosemary, finely chopped

• 1 tsp dried thyme

• 1 tsp dried oregano

• Zest of 1 lemon

• 1/2 cup fresh lemon juice

• 1 tsp Dijon mustard

• 1/4 cup olive oil

• Salt & pepper to taste

For the vegetables in the pot:

• 2 onions, peeled and quartered

• 4–6 potatoes, halved or quartered depending on size

• 1 cup chicken stock

• Drizzle of olive oil

• Extra salt & pepper

For the garlic broccolini side:

• 1 bunch broccolini, ends trimmed

• 1 tbsp butter

• 1 garlic clove, minced

• Salt, to taste

Method:

1. Marinate the lamb
   In a bowl, mix garlic, rosemary, thyme, oregano, lemon zest, lemon juice, Dijon mustard, olive oil, salt, and pepper. Rub generously all over the lamb. Cover and refrigerate for 30min to 2 hours.

2. Preheat the oven
   Preheat to 160°C (fan-forced). Let the lamb sit at room temperature for 20–30 minutes before cooking.

3. Layer the vegetables
   In the base of a Dutch oven, scatter the onions and potatoes. Drizzle with olive oil and season lightly. Pour in 1 cup of chicken stock.

4. Add the lamb
   Place the marinated lamb on top of the vegetables and stock, pouring any remaining marinade over everything.

5. Slow roast
   Cover and roast for 5 hours, or until the lamb is fall-apart tender. For a more golden top, uncover for the last 30 minutes or finish under the grill.

6. Rest the lamb
   Once cooked, let the lamb rest (covered) for 15–20 minutes before serving to allow juices to redistribute.

7. Prepare the garlic broccolini
   Blanch broccolini in boiling water for 1–2 minutes until bright green. Drain well.
   In a pan, melt the butter, sauté the garlic for 30 seconds, then toss in the broccolini and cook for another 2–3 minutes. Season to taste.

To Serve:

Serve lamb shredded or sliced alongside roasted onions, potatoes, and buttery garlic broccolini. Spoon over the flavorful pan juices.

Recipe Notes & Tips:

• Make ahead: Marinate the lamb the day before for deeper flavor.

• Chicken stock: Keeps the lamb moist and adds richness to the pan juices — perfect for spooning over or turning into a quick gravy.

• Vegetable tip: Cut potatoes on the larger side so they don’t break down during the long cook.

• Leftovers: Use in wraps, sandwiches, or over couscous or rice.

• No Dutch oven? Use a deep ovenproof dish covered tightly with foil or slow cooker.