Indulge in the Irresistible: Slow Roasted Lamb Shoulder with Sticky Rosemary, Garlic, and Honey Glaze

There's something so comforting about the aromas of a slow roasted meal, especially on a lazy Sunday afternoon. This deliciously rich, tender and beautifully caramelised Slow Roasted Lamb Shoulder with Sticky Rosemary, Garlic, and Honey Glaze are what Sunday's were made for. Slow roasted to perfection, is both flavourful and surprisingly simple to make and will have everyone convinced you've slaved for hours in the kitchen.

Rosemary and garlic infuse the meat with a rich, aromatic essence, and the honey glaze caramelises the surface, forming a lovely golden crust. Slow cooking guarantees tenderness, while the red wine and pan juices produce a rich, luscious sauce to pour over the final dish ... And whilst the oven does all the work, you're free to enjoy your lazy Sunday.

The Allure of Slow Roasting

Slow roasting is a traditional cooking method that makes tougher cuts of meat, like lamb shoulder, extremely tender. This technique allows the meat to absorb rich flavours, complemented by fresh herbs, aromatic garlic and red wine.

What distinguishes this dish is its beautiful blend of flavours. The sticky glaze, created by adding honey towards the end of the cooking process, introduces a delightful sweetness that balances the rich, savoury notes of the lamb. As the lamb roasts low and slow, its fat renders down, keeping your meal juicy and flavourful.

Slow Roasted Lamb Shoulder with Sticky Rosemary, Garlic, and Honey Glaze - The Recipe

Ingredients

• Lamb shoulder

• 2 tbsp olive oil

• 1.5 tsp salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 5 sprigs rosemary, needles removed and chopped

• 6 cloves garlic, sliced

• 2/3 cup red wine

• 1 cup water

• 4 tablespoons honey

• 1 Beef Stock Pot

Method

Preheat your oven to 180 / 350.

Start by preparing the rosemary and garlic. Pull the rosemary needles off the sprigs and finely chop them. Slice the garlic cloves lengthways into 2-3 pieces each.

Place the lamb shoulder on a cutting board with the meaty side facing up. Use a sharp knife to score the top of the lamb in deep cuts, which will help the seasonings penetrate the meat. Drizzle the lamb with 2 tablespoons of olive oil, rubbing it in well. Season both sides with 1.5 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of smoked paprika, and the chopped rosemary. Massage the seasonings into the lamb, ensuring the flavours get into all the cuts and folds. Push the garlic pieces into the cuts of the meat.

Place the seasoned lamb shoulder, meatier side up, in a shallow casserole post, that has a lid. Pour 1 cup of water and 2/3 cup of red wine into the pan. These liquids will keep the lamb moist as it cooks and create a delicious sauce. Cover the lamb with a lid.

Place the pan on the middle shelf of the preheated oven and cook for about 2 hours and 15 minutes. Slow cooking the lamb will break down the connective tissue, making it incredibly tender and flavourful.

After  hours and 15 minutes of cooking, remove the lid from the lamb. Spoon some of the pan juices over the meat to keep it moist, then drizzle 4 tablespoons of honey evenly over the top. Spread the honey across the surface to ensure it caramelizes beautifully.

Return the lamb to the oven, uncovered, and cook for another 20 minutes. This allows the honey to brown and form a delicious, sticky glaze on the lamb. During this time, the liquid in the pan will reduce, creating a rich sauce to serve with the lamb.

Once the lamb is perfectly golden and caramelized, remove it from the oven. Remove the lamb and place on a plate, cover the lamb loosely with foil and let it rest for 5-10 minutes before serving. Resting the lamb allows the juices to redistribute, ensuring it’s tender and succulent when sliced. Turning your attention to the pan juices, skim off some of the fat, now add a beef stock pot and half a cup of water. Whisk over heat until the stock pot has melted and the sauce has combined.

To serve carve the lamb it into slices and drizzle with the remaining sauce.