Slow-cooked shoulder of lamb with chilli jam and rosemary

Slow-cooked shoulder of lamb with chilli jam and rosemary
  • Serves icon Serves 8
  • Time icon Hands on time 15 mins, 3½-4¼ hours cooking time, plus resting

This slow cooked, chilli glazed lamb shoulder recipe is juicy, sticky and melts in the mouth. Perfect for a Sunday roast.

Nutrition: per serving

Calories
425kcals
Fat
22g (9.6g saturated)
Protein
46.1g
Carbohydrates
6.1g carbs, (4.8g sugars)
Salt
0.5g
Calories
425kcals
Fat
22g (9.6g saturated)
Protein
46.1g
Carbohydrates
6.1g carbs, (4.8g sugars)
Salt
0.5g

Ingredients

  • 2-2.5kg lamb shoulder
  • 3 fresh rosemary sprigs, plus extra to serve
  • 2 tbsp olive oil
  • 250ml white wine
  • 1 garlic bulb, divided into cloves, unpeeled
  • 4-5 tbsp chilli jam (we like Tracklements)

Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. Put the lamb in a roasting tin. Make incisions all over the meat, then pull off and insert small sprigs of rosemary into them. Scatter the remaining rosemary around the lamb.
  2. Drizzle the lamb with olive oil and season with plenty of sea salt and black pepper. Pour the wine around the lamb and cover the tin with a large sheet of foil. Roast for 3 hours. Remove from the oven, lift the foil and scatter the garlic cloves around the lamb. Close the foil again, return to the oven and cook for a further half an hour.
  3. Take the lamb out of the oven, remove the foil, then pour off the juices into a bowl. Spread the lamb with the chilli jam, then return to the oven for a further 30-40 minutes until tender and sticky. Remove the lamb and the garlic to a warmed serving platter to rest for 20 minutes and garnish with rosemary sprigs.
  4. Meanwhile, skim the fat from the reserved meat juices, then pour into a pan. Bubble over a medium heat until thickened, then serve with the lamb.

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Reviews

Read what others say...

  1. I love this recipe because it is the perfect alternative to a traditional roast dinner, for this summer weather. Simply pop into the oven, enjoy the sunshine then serve up with lovely baby potatoes and a big herby salad, mmmmmm.

  2. I love this recipe because I can leave it cooking while we go out as a family and then all of us enjoy it together – even the 4 year old who doesn’t really like chilli!

  3. I love this recipe because it’s so simple to create a really delicious meal. We throw some potatoes in as well after pouring the juices off.

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