Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿 is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿 estimated approx 2 hours.

To get started with this particular recipe, we must prepare a few components. You can cook Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿 using 5 ingredients and 8 steps. Here is how you cook that.

#cookingwithherbs My favourite roast and a real treat, we only have it very occasionally as it’s so expensive. I haven’t given exact timings as this will depend on the size of your joint and your oven strength.

Ingredients and spices that need to be Make ready to make Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿:

1. 1 lamb shoulder joint
2. 2-4 fat garlic cloves
3. Handful fresh rosemary stalks
4. Salt and pepper
5. Olive oil

Steps to make to make Rosemary & Garlic Studded Roast Lamb Shoulder 🧄 🌿

1. Take the lamb joint out of any packaging and allow to sit at room temperature for 30 minutes while you preheat the oven to 190 C.
2. Peel the garlic cloves and slice them into thick slices as shown below. You want them to be thick so that they are robust enough to push into the meat.
3. Use a sharp knife to cut slits into the meat, about 1 inch deep. Push a garlic slice deeply into each slit.
4. Now cut your rosemary into 2 or 3 lengths and push a rosemary stem in alongside each garlic slice. Woody thick stalks are easiest to manipulate. Put any remaining stems of rosemary underneath the joint.
5. Season generously with sea salt and pepper, then drizzle with olive oil.
6. Roast in the centre of the oven for the time calculated based on the size of your joint. I tend to cover with foil at the halfway point to stop it drying out.
7. Allow to rest for at least 20 minutes before carving. Pull the rosemary stems out before you cut the joint.
8. Serve with roasties and mint sauce 😍

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