Lamb is the traditional meat to celebrate Easter all over the world. With Easter coming up this weekend, I wanted to share this delicious, tender, slow cooked lamb shoulder recipe with you.
The lamb shoulder is perfect for a nice slow cook on your Webber, bbq, camp fire or even the humble oven. It won’t dry out like the lamb leg can, and is usually the cheaper cut too.
Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.
- 2 kilograms boneless lamb forequarter/shoulder
- 3 garlic cloves, finely chopped*
- 1 tablespoon extra-virgin olive oil* (low FODMAP use Garlic Infused Oil)
- 3 teaspoons finely chopped fresh rosemary leaves
- 1½ teaspoon sea salt
- 1 teaspoon teaspoon freshly ground black pepper
- 2 tablespoons balsamic glaze
- Prepare the barbecue for indirect cooking over low heat (100°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet.
- Trim the lamb of any hard lumps of fat. In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper.
- Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast.
- Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.
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