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Slow-roasted lamb shoulder with blackcurrant glaze

Slow-Cooked Lamb Shoulder With Blackcurrant Glaze & Spiced Yogurt

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 4 hours 30 mins
  • Total Time: 4 hours 50 mins
  • Yield: 6-8 1x
  • Category: Main
  • Method: Slow-Cooking
  • Cuisine: Mediterranean

Description

In this recipe for slow-cooked lamb shoulder, I use blackcurrant juice to make the most delicious glaze and roasted onions. You can cook a leg of lamb this way too. Serve for Sunday roast, Easter, Thanksgiving or Chrismas.  Paleo, gluten-free friendly.


Scale

Ingredients

  • 1.5kg / 3 lb lamb shoulder, off the bone (no joint)

For the lamb marinade

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin seeds
  • 3 large garlic cloves, finely shopped or grated
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1/4 cup olive oil

For the onions and glaze

  • 3 medium brown onions, cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 2 cups blackcurrant and apple juice
  • 2 tablespoons raw honey

Instructions

  1. I like to cut the lamb shoulder into a thick, flat piece of meat or even large chunks. Rub the lamb with the marinade and set side for a couple of hours to infuse with flavours.
  2. Preheat the oven to 160°C  (320°F).
  3. Place the onion wedges on the bottom of a large roasting tray. Drizzle with two tablespoons of olive oil, balsamic vinegar and sprinkle with salt. Place the lamb on top.
  4. Pour the blackcurrant juice on the bottom of the tray and cover the whole thing with aluminium foil, leaving a little hole in the corner.
  5. Cook in the 160°C  (320°F)  oven for 4 hours, basting the meat with the juices a few times.  After 4 hours hours, remove the tray and carefully pour most of the cooking juice out into a medium saucepan or a frying pan. This time, loosely cover the lamb with foil, turn the oven to 200°C  (400 °F) and cook it for a further 20-25 minutes, to brown it off.
  6. In the meantime, add 2 tablespoons of honey to the lamb and blackcurrant juice and bring to boil. Turn the heat down to simmer and cook for 20-25 minutes until it’s reduced by half and thickened into a glaze.
  7. Remove the lamb from the oven and let it rest under foil for 10 minutes before serving it on a platter or a chopping board topped with the caramelised onions and the glaze drizzled over the top.

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