Oven Roasted Slow Cooked Lamb

Recipes
By Keira Rumble

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Nothing beats the aroma of slow-cooked lamb filling your kitchen, promising a melt-in-your-mouth roast with minimal effort. This Oven Roasted Slow Cooked Lamb recipe is the perfect balance of simplicity and flavour, making it ideal for a cosy family dinner or a special gathering.

Using a well-seasoned rub, tender garlic-infused lamb shoulder, and a slow roasting process, this dish delivers rich, succulent meat that falls apart effortlessly. The beauty of this recipe lies in its hands-off approach. Just a few simple steps, and the oven does the rest of the work for you.

 

You will need:

Serves 4-6

• 1.6-2kg Lamb Shoulder (on the bone)
• 6 Garlic Cloves quartered
• ¼ cup olive oil
• 1 1/2 cups water / broth / stock
• 2 halved brown onions

Seasoning Rub

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin powder
• 1 tablespoon mixed herbs
• 1 tablespoon broth powder (can omit)
• 1 generous pinch of salt
• Cracked pepper to your liking

 

How to make it:

  1. Preheat oven to 240 degrees fan forced.

  2. In a bowl, combine your seasoning rub together. This is the flavour house for your lamb and will form a delicious crust at the end.

  3. Make small incisions in your lamb enough to pop in garlic cloves throughout the lamb.

  4. Drizzle your lamb shoulder with olive oil and then cover the lamb all over with the seasoning rub.

  5. In a heavy dish place the onion on the bottom and put the lamb shoulder on top of the onion.

  6. Pour water in the side of the dish making sure to not remove the seasoning rub from the top of lamb as this will form a nice crust.

  7. Turn oven down to 160 degrees fan forced.

  8. Place lid on heavy dish or but a double layer of foil over the top, cook for 3-3.5 hours depending on the size of your lamb. Check the side of the lamb to see how tender it is. Make sure there is enough liquid at the bottom.

  9. Take the lid off and put oven on to 220-230 degrees fan forced for 20 minutes to form a golden crust on the lamb skin.

  10. Your lamb should be falling apart at the bone by now, if it isn’t pop back in the oven on low.

  11. Rest for 15-20 minutes.

  12. Serve with potatoes and a delicious side salad!