I found this recipe in a cook book called Feasting by Karen Martini. I have modified the ingredients slightly but it is is a fabulous recipe that you can easily do for any diner party! The lamb just falls apart and tastes divine!
Hints & Tips
- I use either Lamb Shoulder meat (as per this recipe) or Lamb Shoulder on the bone (as per the photo). If you use it on the bone, you will have less meat to serve!
- GF, DF, SF
- Category: Baking & Roasting, Dairy Free, Gluten Free, Lamb, Main Course, Sugar Free
Ingredients
- 2 tablespoons Black Peppercorns
- 12 Sprigs Rosemary, Stripped & Leaves Chopped
- 6 tablespoons Fresh Oregano
- 4 tablespoons Sea Salt Flakes
- 16 Cloves Garlic, Crushed
- 200 milliliters Extra Virgin Olive Oil
- 2 1/2 kilograms Lamb Shoulder Meat, Cut into Large Chunks
- 125 milliliters White Wine Vinegar
- 200 milliliters Water
Instructions
- Using the coffee grinder attachment of a stick blender (Bamix), grind the peppercorns to a course powder and set aside.
- Add the rosemary, oregano and sea salt flakes and grind to a course powder.
- Thoroughly mix the peppercorns, rosemary mixture, garlic and olive oil into a marinade.
- Massage the marinade into the lamb shoulder chunks. Marinate for at least 6 hours or overnight.
- Preheat oven to 150 degrees Celsius.
- Place the lamb shoulder into a deep cast iron dish. Splash the vinegar over the lamb and pour in the water.
- Cover the dish with 2 layers of foil and then securely place the lid on the dish.
- Bake for 3.5 hours. The lamb will be ready when it falls apart.
Leave a Reply