Slow-Cooked Shoulder of Lamb With Roasted Veggies

Recipe by Wendys Kitchen
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READY IN: 4hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200°C (400°F).
  • Rub leg with oil, salt and pepper.
  • Put into roasting tray.
  • Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
  • Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
  • Tuck remaining herbs under the meat.
  • Pour tinned tomatoes over the top, followed by the wine.
  • Cover tray tightly with double layer of foil.
  • Put into oven, turning down temperature to 170°C (300°F).
  • Cook 3.5 to 4 hours.
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