Barbecued Slow Braised Shoulder of Lamb with Red Wine and Rosemary Barbecued Slow Braised Shoulder of Lamb with Red Wine and Rosemary

Barbecued Slow Braised Shoulder of Lamb with Red Wine and Rosemary

A fanastic barbecue lamb dish using whole shoulder of lamb.  The joint is marinated and slow cooked in a low oven for 3-4 hours and finished off on the barbecue.

prep time
10 mins

cook time
3 hours 20 minutes

serves
8 people

  • Energy(KJ)

    2202

  • Energy(Kcal)

    527

  • Fat(g)

    30.7000007629394

  • Saturates(g)

    11.5

  • Carbohydrate(g)

    4.80000019073486

  • Sugars(g)

    3.59999990463257

  • Fibre(g)

    0.899999976158142

  • Protein(g)

    52.4000015258789

  • Salt(g)

    0.600000023841858

Ingredients

  • 1.8-2.25kg/4-5lb lean whole lamb shoulder
  • Salt and freshly milled black pepper
  • For the Marinade
  • :4-5 large sprig rosemary leaves, roughly chopped
  • 75ml/5tbsp good, balsamic vinegar
  • 250ml/9floz good red wine
  • 60ml/4tbsp olive oil
  • 1 large red onion, peeled and sliced

Method

Preheat the oven to Gas mark 1-2, 140-150°C, 275-300°F.

Place the joint on a chopping board, score the surface in a diamond pattern and season on both sides, or ask you butcher to do this for you. Mix the marinade ingredients together and transfer to a double-lined plastic food bag. Add the joint and coat in the marinade. Seal the bag, transfer to a large plate and refrigerate for up to 4 hours or overnight, turning once.

Transfer the joint from the marinade and place in a large non-stick roasting tin, with the marinade mixture from the bag once.  Cover with foil and roast in the oven for 3-4 hours.

Remove the joint from the oven and remove the onion and rosemary from the surface of the joint.  Cook on a prepared barbecue for 10-15 minutes on each side.  Transfer to a large plate, cover and leave to rest for 10-15 minutes.

Carve the lamb and serve with a side salad.