My go-to way of cooking shoulder of lamb, especially for Easter Sunday – the acidity of the lemon and white wine really cuts through the fattiness of the lamb making it less of an overpowering flavour.
Roast Shoulder of Lamb with White Wine
Ingredients
- 1.5 – 2 kg lamb shoulder on the bone
- 1 tbsp olive oil
- 1 tsp dried oregano
- 2 tsp cinnamon
- 2 red onions sliced into wedges
- 1 lemon sliced
- 1 garlic bulb separated into peeled cloves
- 3 bay leaves
- 250ml white wine
Instructions
- Pre-heat your oven to 220℃/Fan 200℃
- Rub the skin of the lamb with the olive oil followed by the cinnamon and oregano. Season well with plenty of salt and pepper.
- In a baking tray, place the onions, garlic cloves, lemon and bay leaves. Put the shoulder of lamb on top and tuck the other ingredients underneath it as much as possible.
- Pour the white wine and 100ml of water around the lamb.
- Place in the oven and roast for 20 minutes before turning the temperature down to 150℃/Fan 130℃. Continue roasting the lamb for between 2½ to 4 hours depending on the size of the joint.
- When the bone feels loose and the meat is soft and tender, the meat is ready. Remove from the oven tray and wrap in foil to rest.
- Strain the contents of the oven dish squishing the garlic and lemon juices as much as possible and use these as a basis for your gravy.
- Once rested, slice the lamb and serve with roasted potatoes and your favourite choice of vegetables.