A winter winner! This slow-cooked lamb shoulder is a mouth-watering feast and a perfect match to our Holm Oak Cabernet Merlot. The tannins in our Cabernet Merlot blend are supple and yet strong enough to pair with this succulent lamb. We love that in a slow(ish) oven, there is plenty of time before dinner to help with homework, phone a friend or do a quick Facebook LIVE. The end result is a perfectly cooked lamb and a happy crowd at the dinner table.
- ½ cup (125ml) malt vinegar
- ½ cup (90g) brown sugar
- 1 tbsp olive oil
- sea salt and black pepper
- 2kg lamb shoulder, bone in
- 18 single-clove garlic, unpeeled
- 6 sprigs rosemary
- 1½ cups (375ml) chicken stock
- Preheat oven to 180°C (350°F). Place the vinegar, ¼ cup (45g) sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes.
- Place the lamb, skin-side up, in a large baking dish. Add the garlic, rosemary sprigs, marinade and stock. Sprinkle the lamb with the remaining sugar, cover with aluminium foil and roast for 2 hours and 30 minutes. Remove the foil and roast for a further 30 minutes or until the lamb is cooked to your liking.
- Serve with the garlic. Serves 4–6
Tip: Single-clove garlic is a type of ‘elephant’ garlic. As its name suggests, it has one large clove, rather than a head of garlic that’s made up of a cluster of smaller cloves. Single-clove garlic looks similar to a small onion and is easy to peel. Find it at some supermarkets and grocery stores.
Source: Donna Hay