Slow-cooked lamb shoulder recipe
- Cuisine: Spanish
- Prep Time: 20 min(s)
- Cook Time: 2 hr(s) 30 min(s)
- Serves 4-6
If you are not in a rush and want to prepare a very special dish, this is it. There’s no doubting slow-cooking requires patience, but the result will be worth it. All the cooking is done in one oven pan, infusing the vegetables and potatoes with the juicy flavours of the sweet lamb.
Ingredients4 garlic cloves
Salt and peppercorns
2 sprigs rosemary
½ bunch thyme
200ml extra virgin olive oil
1½kg lamb shoulder blade
2 small green capsicums
2 brown onions
250ml chicken or lamb stock
PreparationCrush the garlic with the salt and the peppercorns. Add the rosemary and thyme, and a little of the olive oil to make a paste. Cover the lamb shoulder with the paste.
Preheat the oven to 140°C.
Peel and slice the potatoes and add to an oven tray. Slice the capsicums and onions and add to the tray, along with the stock.
Place a rack on top of the potatoes, and place the lamb shoulder on top.
Cook for 2 hours. Increase the temperature to 180°-190°C and cook until the potatoes and lamb have a crunchy crust.
If you enjoyed this Slow-cooked lamb shoulder recipe then browse more Spanish recipes, meat recipes, spanish radio recipes, baking recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.
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