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.
3 hours 20 minutes
- 1.8-2.25kg lean whole lamb shoulder
- For the Marinade
- 4-5 large sprig rosemary leaves, roughly chopped
- 5 tablespoons good, balsamic vinegar
- 250ml good red wine
- 4 tablespoons olive oil
- 1 large red onion, peeled and sliced
- Preheat the oven to 140-150°C, 120-130°C, Gas mark 1-2.
- 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.