slow cooked lamb with garlic and rosemary

  • ½ cup (125ml) malt vinegar
  • ½ cup (90g) brown sugar 
  • 1 tablespoon olive oil 
  • sea salt and cracked black pepper 
  • 2kg lamb shoulder, bone in 
  • 18 single-clove garlic, unpeeled 
  • 6 sprigs rosemary 
  • 1½ cups (375ml) chicken stock
  1. Preheat oven to 180°C (350°F). Place the vinegar, ¼ cup (45g) sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes. 
  2. Place the lamb, skin-side up, in a large baking dish. Add the garlic, rosemary sprigs, marinade and stock. Sprinkle the lamb with the remaining sugar, cover with aluminium foil and roast for 2 hours and 30 minutes. Remove the foil and roast for a further 30 minutes or until the lamb is cooked to your liking. 
  3. Serve with the garlic. Serves 4–6.

Tip: Single-clove garlic is a type of ‘elephant’ garlic. As its name suggests, it has one large clove, rather than a head of garlic that’s made up of a cluster of smaller cloves. Single-clove garlic looks similar to a small onion and is easy to peel. Find it at some supermarkets and grocery stores.

RATE THIS RECIPE:
Reader ratings (3.65) 321501
Andrea Kerin

I made this a few weeks ago, so easy yet result was so amazing! Loved it but now I have been unable to source Lamb Shoulder, can I use Leg for same recipe?

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