Slow-cooked lamb shoulder with 40 cloves of garlic

Name: Slow-cooked lamb shoulder with 40 cloves of garlic
Yield: 4
Ingredients: 1 whole lamb shoulder, bone in; 40 small garlic cloves, peeled; 3 onions, thinly sliced; 50ml extra virgin olive oil; 2 cups (500ml) chicken stock; 1 lemon; ½ tsp dried oregano (substitute regular dried oregano); 1½ tbs red wine vinegar

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https://healthimprovements.info/recipes/slow-cooked-lamb-shoulder-40-cloves-garlic/ug9s9xw2 — Slow-cooked lamb shoulder with 40 cloves of garlic

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by George Calombaris

Apr 07, 2019

You'll need to start this recipe about four hours ahead.

1 whole lamb shoulder, bone in
40 small garlic cloves, peeled
3 onions, thinly sliced
50ml extra virgin olive oil
2 cups (500ml) chicken stock
1 lemon
½ tsp dried mountain oregano (substitute regular dried oregano)
1½ tbs red wine vinegar

Method

1.

Preheat oven to 160°C. Using a small knife, make 40 small, 2cm-deep incisions over lamb and insert a garlic clove in each.
2.

Spread onion in a roasting pan. Rub lamb with oil and 2 tsp salt flakes and place on the onion. Add stock, cover pan with a sheet of baking paper, seal with foil and roast for 2 hours. Remove foil and paper, baste lamb with pan juices, re-cover with baking paper and foil and roast for a further hour or until lamb is falling off the bone. Increase oven to 200°C. Remove foil and PHOTOGRAPHY: BEN DEARNLEY. STYLING: KIRSTEN JENKINS paper, baste lamb with pan juices and roast uncovered for 15 minutes. Remove from oven, squeeze lemon juice over, season with oregano and roast for 5 minutes.
3.

Transfer lamb shoulder to a serving dish. Add vinegar to pan, place over high heat and bring pan juices to the boil. Reduce to medium and simmer for 6-8 minutes until juices are thickened. Season to taste and spoon juices over the lamb to serve.