INGREDIENTS
- 1 bone-in shoulder of lamb (about 4 -5 pounds)
- Salt and pepper to taste
- 3 – 4 tablespoons green seasoning (see note)
- 4 large onions, peeled and halved
- 2 heads of garlic, remove some of the extra papery skin and cut crossways
- 4 cups vegetable stock
DIRECTIONS
- Remove any excess silvery sinew from the outer part of the shoulder using a paring knife. Pat the meat dry with damp paper towels. Using a paring knife, make incisions in the meat.
- Rub salt and pepper to taste all over the meat, try getting some into the incisions as well. Follow this by rubbing the meat with the green seasoning. Cover and let stand at room temperature for 30 minutes, meanwhile, preheat the oven to 300 degrees F.
- Add the lamb to a deep baking pan, arrange the onions and garlic around the pan then pour in the stock. Cover the pan tightly with aluminum foil and transfer to the oven. Cook covered for 4 hours. Remove the foil, turn the heat up to 350 degrees and cook for 30 minutes or until a knife inserts easily to the meat.
- Remove from the oven, cover again with foil and let rest for 45 to an hour minutes before serving.
TO MAKE A GRAVY:
- Add 1 ½ cups boiling water to deglaze the pan and help remove the intensely flavourful stuck on bits. Add it to a blender along the onions and softened garlic (skins removed). Puree everything, then pour into a sauce pot and simmer to your desired consistency. Taste for seasoning and adjust if necessary.
NOTE
- The meat can be seasoned the night before and be brought up to room temperature before cooking.
- Make a fresh batch of green seasoning for roasts like these. For this lamb, add more rosemary to the mix.
Instead of green seasoning, try making a spice paste combo of fresh ginger and garlic, cumin, onions, and thyme.
