Cath’s slow-roasted lamb shoulder

Name: Cath’s slow-roasted lamb shoulder
Yield: Makes 1.5 kg (3 lb 5 oz)
Ingredients: freshly ground black pepper; salt flakes; 5 garlic cloves, finely grated; 1.5 kg (3 lb 5 oz) lamb shoulder, boned and excess fat removed (not all); 2 tablespoons chopped fresh thyme leaves; 2 tablespoons chopped fresh rosemary leaves; 200 ml (7 fl oz) light olive oil; 2 teaspoons dried oregano; finely grated zest and juice of 2 lemons; 2 teaspoons dijon mustard

Preparation info

Makes
1.5 kg

Difficulty
Complex

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Ingredients

finely grated zest and juice of 2 lemons
2 teaspoons dijon mustard
200

Main course
Gluten-free

Method

Combine all the ingredients in a large bowl, except the lamb, salt and pepper. Add the lamb and turn to coat it thoroughly with the marinade. Refrigerate for a minimum of 12 hours and up to 24.
Preheat the oven to 150°C (300°F).
Place the mea