Ingredients
- 1 medium onion, cut into wedges
- 4 garlic cloves, unpeeled, bruised
- 2 bay leaves
- 3 x 10cm sprigs of fresh rosemary
- 1.6kg lamb shoulder on the bone (with shank on)
- 2 tsps extra virgin olive oil
- 1 tsp dried oregano
- Salt & freshly ground black pepper, to season
- 2 cups (500mL) chicken stock
- Lemon wedges, for serving
Directions
Preheat oven to 160C bake/140C fan bake. Place lamb into a medium shallow-sided baking dish. Rub it down with the olive oil. Place onion wedges, garlic, and bay leaves around it. Arrange rosemary sprigs on top of lamb. Pour chicken stock over lamb, then season top of lamb with oregano, salt and pepper. Cover tightly with foil. Roast lamb for 5 hours or until lamb is very tender.
Increase heat to 220C bake/200C fan bake. Uncover lamb and spoon pan juices over lamb. Roast uncovered for a further 10 minutes or until lamb is browned.
If you have hungry teens the recipe feeds 4 with a small amount of leftovers. I usually double it.
Recipe from New Zealand Women’s Weekly