BBQ Slow Braised Shoulder of Lamb with Red Wine and Rosemary
Ingredients
- 1.8-2.25 kg lean whole lamb shoulder
For the marinade:
- 4-5 large sprigs rosemary leaves, roughly chopped
- 5 tablespoons good, balsamic vinegar
- 250ml good red wine
- 4 tablespoons olive oil
- 1 large red onion, peeled and sliced
Method
- Preheat the oven to 140-150°C, 120-130°C, Fan,Gas Mark 1-2.
Place the joint on a chopping board, score the surface in a diamond pattern and season on both sides, or ask you butcher to do this for you. Mix the marinade ingredients together and transfer to a double-lined plastic food bag. Add the joint and coat in the marinade. Seal the bag, transfer to a large plate and refrigerate for up to 4 hours or overnight, turning once.
Transfer the joint from the marinade and place in a large non-stick roasting tin, with the marinade mixture from the bag once. Cover with foil and roast in the oven for 3-4 hours.
Remove the joint from the oven and remove the onion and rosemary from the surface of the joint. Cook on a prepared barbecue for 10-15 minutes on each side. Transfer to a large plate, cover and leave to rest for 10-15 minutes.
Carve the lamb and serve with a side salad.
Nutrition
Each serving provides:
- Energy
- 527kcal
- Fat
- 30.7g
- Saturates
- 11.5g
- Carbs
- 4.8g
- Sugars
- 3.6g
- Fibre
- 0.9g
- Protein
- 52.4g
- Salt
- 0.6g
