Irresistibly Tender Slow Roasted Butterflied Lamb of Shoulder with Honey Rosemary Glaze

Cooking a tender lamb shoulder might seem tricky, but with the right approach and a little patience, you can create a dish that not only pleases the eye but delights the palate as well. This slow-roasted lamb shoulder recipe is infused with honey, rosemary, and garlic, leading to a tenderness that will have everyone at your table craving more. Whether you're planning an elegant dinner party or enjoying a relaxed family meal, this dish is sure to leave a lasting impression.

The Perfect Cut of Lamb

Selecting the right cut of meat significantly impacts the quality of your meal. This cut is favoured for its richness in flavour and natural tenderness, especially when cooked slowly. The fat within the shoulder breaks down during the cooking process, resulting in a juicy and flavourful dish. Keep in mind that the magic happens through the slow roast method, which ensures that all those natural juices are locked in.

Slow Roasted Butterflied Lamb of Shoulder with Honey Rosemary Glaze - The Recipe

For the perfect Slow Roasted Butterflied Lamb of Shoulder with Honey Rosemary Glaze you will need:-

Ingredients

• 1 kg butterflied shoulder of lamb

• 2 tbsp olive oil

• Flaky sea salt for seasoning

• 2 tbsp of fresh rosemary, finely chopped

• 2 tbsp of garlic puree

• 1 cup red wine

• 1 cup water

• 4 tablespoons honey

  
  

Method

Lay the lamb shoulder on a cutting board, with the meatier side facing up. Score the top with deep cuts using a sharp knife. This technique is crucial as it allows for better absorption of flavours and improves the meat's overall texture.

Drizzle olive oil over the lamb shoulder and rub the garlic puree evenly over the lamb, ensuring you rub into the cuts. Sprinkle salt and chopped rosemary on both sides, ensuring these seasonings penetrate the scored cuts. These herbs and garlic will infuse the meat with rich flavours as it roasts.

Place lamb meatier side up into a deep sided roasting tray and allow to marinate for at least 2 hours.

Preheating your oven to 170 °C / 340 °F. This temperature is ideal for slow roasting, allowing the meat to become tender without the risk of drying out.

With the lamb prepared, it’s time to start the cooking process.. Pour 1 cup of water and 1 cup of red wine into the roasting tray. This combination will create a flavourful base that helps keep the meat moist as it cooks.

Cover the pan with a lid or tightly with a piece of foil, making sure to tuck the edges closely.

Transfer the pan to the middle shelf of the preheated oven.

Let the lamb slow roast for about 2 hours. The gentle heat will ensure the meat becomes tender, breaking down its fibres beautifully.

After two hours of cooking, it’s time to elevate the dish with a honey glaze. Remove the pan from the oven and take off the foil. Carefully scoop some of the pan juices and drizzle them over the lamb. Generously drizzle about 4 tablespoons of honey on top of the lamb, spreading it evenly. This glaze adds a delightful sweetness that complements the savoury elements of the dish.

Return the lamb to the oven without the foil, allowing it to roast uncovered for an additional 30 minutes. This final cooking phase will yield beautifully browned meat and caramelize the honey. The pan's liquid will reduce, creating a rich sauce that should not go to waste.

Once the final cooking time has elapsed, remove the lamb from the oven. Cover it with foil for about 5-10 minutes to allow the juices to redistribute.

Step 9: Serve and Impress

Just before serving, use a spoon to drizzle the sauce from the pan over the lamb. You can choose to serve it whole or carve the meat and plate it alongside the sauce.

The combination of garlic, honey, and rosemary crafts an unforgettable dining experience that pairs perfectly with the tender lamb.