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Jamie Oliver, a British restaurateur and cookbook author is known for his delicious and simple approach to cooking. His Roasted Lamb Shoulder recipe is not only easy, but it’s incredibly delicious too!
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Jamie Oliver says with this recipe, he’ll show his readers how “utterly incredible a slow-roasted shoulder of lamb can be.”
It’s Good Friday and the beginning of Passover. This was the recipe of choice. His promise was amazingly understated. It is so incredibly delicious! Thank you, Jamie Oliver!
Roasted Lamb Shoulder Ingredients
Ingredient measurements are in the recipe card below.
- Greens, such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero
- Fresh rosemary
- Quality lamb shoulder
- Extra Virgin Olive Oil
- Sea salt and freshly ground black pepper
- Garlic clove, broken into cloves
Source: Jamie Oliver
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Jamie Oliver’s Roasted Lamb Shoulder: A Perfect Spring Dinner
- 500 g fresh greens such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero, leaves separated, stalks finely sliced
- 1 large bunch fresh rosemary
- 2 kg lamb shoulder (about 4 1/2 lbs)
- olive oil
- sea salt and freshly ground pepper to taste
- 1 bulb garlic unpeeled and broken into cloves
- Preheat your oven to full whack (450 to 500°F). Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper.
- Place it in the tray on top of the rosemary and garlic, and put the remaining rosemary and garlic on top of the lamb.
- Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.