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Colin Fassnidge's slow-roasted lamb shoulder

Name: Slow cooked roast lamb shoulder recipe by Colin Fassnidge
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 500g (about 10) chat potatoes, large potatoes halved; 1 garlic bulb, skin on, bruised; 330ml cider; 4 dried bay leaves; 70g unsalted butter, chopped; 2 bunches baby (Dutch) carrots, blanched; 2 tbs honey; 1.7kg lamb shoulder (bone in); 2 bunches rosemary

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 09, 2019

Colin Fassnidge delivers the ultimate slow-cook roast lamb recipe. Fassnidge's number-one tip is to insist on the best produce available, but be sure to have patience: turn down the temperature – you should never rush a good roast.

1/3 cup (80ml) extra virgin olive oil
1/3 cup (80ml) extra virgin olive oil
500g (about 10) chat potatoes, large potatoes halved
1 garlic bulb, skin on, bruised
330ml cider
4 dried bay leaves
70g unsalted butter, chopped
2 bunches baby (Dutch) carrots, blanched
2 tbs honey
1.7kg lamb shoulder (bone in)
2 bunches rosemary

Method

1.

Preheat oven to 160°C/140°C fan-forced. Arrange half the rosemary over the base of a roasting pan. Heat 1 tbs oil in a large, non-stick frypan over high heat. Add lamb shoulder and cook for 4 minutes each side or until golden brown. Add the potatoes to the pan. Cook, turning potatoes once, for a further 4 minutes.
2.

Add garlic, cider and 2 cups (500ml) water and bring to the boil, then transfer to prepared roasting pan. Cover with remaining rosemary, and dot butter evenly over the lamb and potatoes. Cover with baking paper and then a layer of foil. Roast for 3-4 hours, until very tender. Remove and rest, still covered with foil, for 40 minutes.
3.

While the lamb rests, increase oven to 200°C/180°C fan-forced. Place the carrots on 2 baking paper-lined baking trays and drizzle with honey and remaining 1/4 cup (60ml) oil. Season. Roast for 10 minutes, or until golden.
4.

Serve the lamb with vegetables and pan juices.