I recently got offered a promotion at work. After much ‘umming’ and ‘ahhing’, I accepted. I wasn’t ungrateful about it, but it was problems with night-time child-care and not the promotion itself that caused the concern. This means that after a year of part-time, I now have to return to full-time shifts. We knew we would have child-care issues until the opening of a new school not far from where we live. It’s currently being built at lightning speed, but we doubt it’ll be finished anytime this year. My parents stepped up and booked various flights from England to Malta to help out until it was.
As a thank you, I invited my parents to dinner. My mum loves lamb and, since she did most of the work keeping my kids occupied, the dinner was designed for her. I had bought the lamb shoulder the week before (actually I had sent the hubby to go and get it) and I meant to pop out to get the herbs fresh that day but, did I mention the full-time shifts? Waking up after not so many hours sleep from a night-shift, I had to get going with the slow-roasting. With no time to run out and find fresh herbs, I improvised and used the dried ones I already had. Ta-daa!
The roasted lamb came out great. Here it is! Slow roasted lamb shoulder with dried rosemary and garlic!
Slow Roasted Boneless Lamb Shoulder with Dried Rosemary and Garlic
- 1.6 kg boneless lamb shoulder (or about 3.5 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp dried rosemary
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- Remove the lamb from the fridge about 1 hour before you plan to cook it so it can warm to room temperature.
- Preheat a fan-assisted oven to 150 deg C or 300 deg F.
- Pat dry the lamb with some kitchen paper and pierce it several times with a sharp knife.
- Mix the salt, garlic powder and black pepper together and rub thoroughly into the lamb.
- Rub the lamb on all sides with the olive oil.
- Place the lamb on a baking tray.
- Sprinkle the dried rosemary over the top of the lamb.
- Cover the lamb with aluminium foil. Try to make sure it doesn't actually touch the lamb itself.
- Roast in the oven for 2 and 1/2 hours.
- Remove the aluminium foil but keep it to one side (waste not want not).
- Return the lamb to the oven and cook for a further 30 mins.
- When the time is up check the lamb is cooked. A meat thermometer should read above 63 deg C or 145 deg F. If it doesn't return it to the oven, check again in 30 mins.
- Once cooked wrap the meat tightly in the aluminium foil you set aside earlier and leave to rest for 30 mins.