Slow roasted shoulder of lamb
Servings: 6-8
Ingredients
3 tbsp (45 ml) NOMU Roast Rub
1 tbsp (15 ml) NOMU Extra Virgin Olive Oil
2 kg shoulder of lamb, bone in
1 onion, sliced
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
8 cloves garlic, bruised
2 tsp (10 ml) NOMU Lamb STOCK stirred into ¾ cup (180 ml) water
½ cup (125 ml) white wine
NOMU Sea Salt and NOMU Black Pepper
Juice of half a lemon
1 x 400g tin chickpeas, drained
Directions
Preheat the oven to 150 ºC.
Mix the NOMU Roast Rub and Olive Oil together to form a thick paste. Score the top of the lamb shoulder 3-4 times, then generously rub the paste all over the lamb, ensuring that the mixture gets into the scored areas.
Place the onion, rosemary, thyme, bay leaves, garlic, prepared Lamb STOCK and wine into a roasting tray and place the lamb on top. Season well with salt and pepper and lemon juice.
Cover the tray with foil and roast in the oven for about 4-5 hours. During the last 30 minutes of cooking, add the chickpeas to the roasting dish. The lamb is ready when it is tender and falling off the bone. Serve with the delicious roasting juices.
Ingredients
3 tbsp (45 ml) NOMU Roast Rub
1 tbsp (15 ml) NOMU Extra Virgin Olive Oil
2 kg shoulder of lamb, bone in
1 onion, sliced
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
8 cloves garlic, bruised
2 tsp (10 ml) NOMU Lamb STOCK stirred into ¾ cup (180 ml) water
½ cup (125 ml) white wine
NOMU Sea Salt and NOMU Black Pepper
Juice of half a lemon
1 x 400g tin chickpeas, drained
Directions
Preheat the oven to 150 ºC.
Mix the NOMU Roast Rub and Olive Oil together to form a thick paste. Score the top of the lamb shoulder 3-4 times, then generously rub the paste all over the lamb, ensuring that the mixture gets into the scored areas.
Place the onion, rosemary, thyme, bay leaves, garlic, prepared Lamb STOCK and wine into a roasting tray and place the lamb on top. Season well with salt and pepper and lemon juice.
Cover the tray with foil and roast in the oven for about 4-5 hours. During the last 30 minutes of cooking, add the chickpeas to the roasting dish. The lamb is ready when it is tender and falling off the bone. Serve with the delicious roasting juices.
Ingredients
3 tbsp (45 ml) NOMU Roast Rub
1 tbsp (15 ml) NOMU Extra Virgin Olive Oil
2 kg shoulder of lamb, bone in
1 onion, sliced
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
8 cloves garlic, bruised
2 tsp (10 ml) NOMU Lamb STOCK stirred into ¾ cup (180 ml) water
½ cup (125 ml) white wine
NOMU Sea Salt and NOMU Black Pepper
Juice of half a lemon
1 x 400g tin chickpeas, drained
Directions
Preheat the oven to 150 ºC.
Mix the NOMU Roast Rub and Olive Oil together to form a thick paste. Score the top of the lamb shoulder 3-4 times, then generously rub the paste all over the lamb, ensuring that the mixture gets into the scored areas.
Place the onion, rosemary, thyme, bay leaves, garlic, prepared Lamb STOCK and wine into a roasting tray and place the lamb on top. Season well with salt and pepper and lemon juice.
Cover the tray with foil and roast in the oven for about 4-5 hours. During the last 30 minutes of cooking, add the chickpeas to the roasting dish. The lamb is ready when it is tender and falling off the bone. Serve with the delicious roasting juices.
Ingredients
3 tbsp (45 ml) NOMU Roast Rub
1 tbsp (15 ml) NOMU Extra Virgin Olive Oil
2 kg shoulder of lamb, bone in
1 onion, sliced
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
8 cloves garlic, bruised
2 tsp (10 ml) NOMU Lamb STOCK stirred into ¾ cup (180 ml) water
½ cup (125 ml) white wine
NOMU Sea Salt and NOMU Black Pepper
Juice of half a lemon
1 x 400g tin chickpeas, drained
Directions
Preheat the oven to 150 ºC.
Mix the NOMU Roast Rub and Olive Oil together to form a thick paste. Score the top of the lamb shoulder 3-4 times, then generously rub the paste all over the lamb, ensuring that the mixture gets into the scored areas.
Place the onion, rosemary, thyme, bay leaves, garlic, prepared Lamb STOCK and wine into a roasting tray and place the lamb on top. Season well with salt and pepper and lemon juice.
Cover the tray with foil and roast in the oven for about 4-5 hours. During the last 30 minutes of cooking, add the chickpeas to the roasting dish. The lamb is ready when it is tender and falling off the bone. Serve with the delicious roasting juices.
