Name: Slow-cooked lamb shoulder with rosemary pesto
Prep time: 15 min
Cook time: 265 min
Total time: 280 min
Yield: 4-6
Ingredients: 8 rosemary sprigs; 2 heads of garlic; 1 tsp smoked paprika; 60 ml (1/4 cup) extra-virgin olive oil; 6 anchovies, finely chopped; 1.8 kg lamb shoulder, bone attached; 160 ml (2/3 cup) red wine; Rosemary Pesto; 1½ cups (loosely packed) flat-leaf parsley leaves, coarsely chopped; 1 cup (loosely packed) mint leaves, coarsely chopped; 4 rosemary sprigs, finely chopped; 1 tsp finely grated lemon zest; 2 tbsp lemon juice; 125 ml (1/2 cup) extra-virgin olive oil

Slow-cooked lamb shoulder with rosemary pesto

Succulent lamb with a swipe of this herbaceous rosemary pesto is a flavourful take on the classic Sunday roast.

slow-cooked lamb with rosemary pesto in baking dish.

Serves 4-6

Prep

15M

Cook

4H 25M

Resting

30M

Total

4H 40M

Skip to Recipe

Lamb plus rosemary is nothing new but here the classic partnership hits harder with a slow-roasting technique driving succulence and rosemary pesto delivering punch.

Ingredients

8 rosemary sprigs

2 heads of garlic

1 tsp smoked paprika

60 ml (1/4 cup) extra-virgin olive oil

6 anchovies, finely chopped

1.8 kg lamb shoulder, bone attached

160 ml (2/3 cup) red wine

Rosemary Pesto

1½ cups (loosely packed) flat-leaf parsley leaves, coarsely chopped

1 cup (loosely packed) mint leaves, coarsely chopped

4 rosemary sprigs, finely chopped

1 tsp finely grated lemon zest

2 tbsp lemon juice

125 ml (1/2 cup) extra-virgin olive oil

Method

Preheat oven to 140°C fan-forced. Remove leaves from 4 sprigs of rosemary and finely chop. Add chopped rosemary to a small bowl with 4 crushed garlic cloves, 1 tsp sea salt flakes, paprika, anchovies and oil. Rub mixture over lamb to completely cover.

Cut remaining garlic bulbs in half widthways and place them in centre of a deep-sided tray. Top with remaining rosemary and sit lamb on top. Pour in red wine and 250ml water. Cover tightly with baking paper and 2 layers of foil; bake until meat begins to come away from the bone (4 hours). Remove foil and cook until golden (25 minutes).

Meanwhile, for rosemary pesto, combine ingredients in a small bowl. Set aside for 30 minutes to allow flavours to develop.

Serve lamb with remaining pan juices, rosemary pesto and garlic

Recipe by Tamika O'Neill

Photography by Alicia Taylor

Styling by Olivia Blackmore