This tender roast lamb shoulder recipe with punchy fresh green salsa verde is perfect for a spring or summer Sunday lunch. Plus you can prep it ahead of time, check out our TIPs below.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
4 hrs
Total Time:
4 hrs 20 mins
Cal/Serv:
539
Ingredients
2
lamb shoulder (on the bone)
2Tbsp.
olive oil
3
rosemary sprigs, leaves picked and chopped
2
onions, peeled and cut into thick rings
5
garlic cloves (in skins)
For the salsa verde
2Tbsp.
capers, rinsed
25
pack mint, leaves picked
25
pack parsley
2Tbsp.
red wine vinegar
1/2 tbsp Dijon mustard
2Tbsp.
olive oil
Juice 1/2 lemon
Directions
Step 1
Preheat oven to 170°C (150°C fan) mark 3. Lay lamb on a board and slash fatty side well with a sharp knife. Rub over oil and chopped rosemary. Season.
Step 2
Put onion slices and garlic in base of a roasting tin (just large enough to hold lamb). Lay lamb on top (slashed side up) and cover tin with foil. Roast for 4hr, removing foil for last 45min to brown. The lamb is ready when you can shred the meat o the bone with two forks (cook for longer if needed).
Step 3
Transfer lamb to a board (reserve empty tin) and cover with foil while you make the salsa verde (the lamb can rest like this for up to 30min).
Step 4
If not too blackened, add roasted onions from tin to the small bowl of a food processor and squeeze in any roasted garlic from the skins (discard skins). Add remaining salsa verde ingredients and whiz to make a chunky sauce. Check seasoning.
Step 5
Serve the salsa verde with the shredded lamb.
Get Ahead: Roast lamb up to a day ahead. Transfer to a clean roasting tin, cool, cover and chill. If not too blackened, lift roasted onions into a small bowl and squeeze in any roasted garlic from skins (discard skins). Cover and chill. To serve, reheat lamb in an oven preheated to 170°C (150°C fan) mark 3 for 45min-1hr and make salsa verde.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
