Six hour slow roasted lamb shoulder with charred red peppers and rosemary gravy

Six hour slow roasted lamb shoulder with charred red peppers and rosemary gravy

Simmone Logue’s incredibly tender slow-roasted lamb shoulder recipe with charred peppers and fragrant rosemary is perfect for a Sunday lunch or Easter roast.

Six hour slow roasted lamb shoulder with charred red peppers and rosemary gravy

Like to take things slow and let the oven do the work? Then we’ve got the perfect roast pork belly recipe for you.

  • Serves icon Serves 4-6
  • Time icon Hands-on 25 min, oven 6 hours, plus marinating

Simmone Logue’s incredibly tender slow-roasted lamb shoulder recipe with charred peppers and fragrant rosemary is perfect for a Sunday lunch or Easter roast.

Like to take things slow and let the oven do the work? Then we’ve got the perfect roast pork belly recipe for you.

Nutrition: per serving

Calories
556kcal
Fat
25.4g (8.9g saturated)
Protein
51.2g
Carbohydrates
12.9g (9.7g sugars)
Fibre
4.3g
Salt
2.4g

For 6 servings

Ingredients

  • 1 large carrot, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 onions, roughly chopped
  • 1 garlic bulb, halved horizontally
  • 5 bay leaves
  • 3 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 tbsp peppercorns
  • 2 tbsp balsamic vinegar
  • 1 tbsp caster sugar
  • 1.6kg British lamb shoulder, on the bone
  • 500ml red wine
  • 2 tsp sea salt
  • 1 litre fresh chicken stock
  • ½ batch mint pesto

For the charred red peppers

  • 2 red peppers
  • 4 tbsp olive oil
  • 1 garlic clove, sliced
  • 1 fresh rosemary sprig, leaves picked
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the chopped carrot, celery and onions in a large baking dish. Add the garlic, herbs, peppercorns, vinegar and sugar, then mix together. Rest the lamb on top. Pour the wine over the lamb, then add the salt. Cover, then marinate in the fridge overnight, turning once.
  2. The next day, heat the oven to 160°C/140°C fan/gas 4. Pour the stock into the baking dish and turn the lamb again. Cover with baking paper, then a tight layer of foil, and cook for 5½ hours.
  3. When the cooking time is up, remove the lamb from the oven and turn up the temperature to 200°C/ 180°C fan/gas 6. Remove the foil and baking paper, then cook the lamb, skin-side up, for 30 minutes more.
  4. When the lamb is done, remove it from the oven. Strain 1 litre of the cooking juices from the baking dish into a clean saucepan. Skim off the oil from the top, put the pan over a high heat and cook for 20 minutes or until the liquid has reduced by two-thirds, making a rich gravy.
  5. Meanwhile heat the grill to high. Line a baking tray with foil, put the whole red peppers on it and grill, turning now and then, for about 25-30 minutes until the skins have blackened and blistered. Put the peppers in a plastic bag and leave to sweat for 10 minutes, then slip the skins from the flesh, slice the peppers and remove the seeds. Put the peppers in a bowl with the olive oil, garlic and rosemary and gently mix together.
  6. For the lamb, pull the shoulder blade from the joint: it should just slip out. Serve the lamb with the roasted red peppers and gravy.

Recipe from In the Kitchen by Simmone Logue.

Nutrition

For 6 servings

Nutrition: per serving
Calories
556kcal
Fat
25.4g (8.9g saturated)
Protein
51.2g
Carbohydrates
12.9g (9.7g sugars)
Fibre
4.3g
Salt
2.4g

delicious. tips

  1. Slow cook the lamb up to 48 hours in advance and continue from step 3.

Buy ingredients online

Recipe By:

Simmone Logue

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Lamb shank recipes

Slow-cooked lamb shank and red wine hotpot

Swap the traditional roast for this slow-cooked hotpot. In this...

Save recipe icon Save recipe icon Save recipe

Satisfyingly slow roasts

Maple and spice slow-roasted shoulder of lamb with onion jus

For a truly impressive Sunday lunch, try sticky, slow-roasted lamb...

Save recipe icon Save recipe icon Save recipe

Harissa recipes

Harissa-spiced slow-roast lamb

Our easy harissa-spiced slow roast lamb is served with a...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.