- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Serving: Serves 04-06, Serves 06-08
Lovely Herb and Garlic Lamb Shoulder
If you haven't made a lamb roast before because it seemed too daunting, this is a great place to start. Being a shoulder cut, the meat is ever so tender. We used to make a similar dish by cooking it in the slow cooker for 8 hours. Now we have this more flavoursome version that is ready in only an hour! Serve with your favourite vegetables.
We have also featured it in Episode 109 of the podcast: Lamb Thermomix Recipes.
We know that steamed lamb doesn’t sound the best… but the thing with lamb shoulder is that it is more fatty than lamb leg (and also more tender). So, the steaming actually helps to reduce the fat in the end product, making it deliciously tender without it drowning in fat. Win win!
The end product? Well, try it for yourself, but we think that you will discover that this lamb roast is cooked to perfection. We have tested this numerous times with 1.5kg of lamb shoulder, but please be mindful if you adjust the weight of the lamb shoulder up or down as the cooking time may need to be tweaked accordingly. We find a meat thermometer an invaluable kitchen tool for roasting meats, so you may want to invest in one too, if you haven’t already.
Recipe Tester Feedback: "Was really yummy! Everyone enjoyed it!" - Kate
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 1 hour
Serves 4-8 depending on accompaniments
Cooked meat can be frozen
- garlic cloves - 2, peeled
- fresh rosemary - 2 large sprigs, leaves only
- fresh oregano - 6 sprigs, leaves only
- fresh thyme - 6 sprigs, leaves only
- salt - 1/2 Tbsp, rock
- olive oil - 20g, plus extra for drizzling
- water - 800g, hot
- vegetable stock - 1 Tbsp, paste
- onions - 2, peeled and sliced
- lamb shoulder - 1.5kg, boneless and rolled
- vegetables of choice - roots and greens, optional, to serve
- Add garlic cloves (2), rosemary (from 2 large sprigs), oregano (from 6 sprigs), thyme (from 6 sprigs), rock salt (1/2 Tbsp) and olive oil (20g) to the bowl. Chop Speed 8 / 3 seconds. Transfer to small dish.
- Without washing the bowl, add hot water (800g) and vegetable stock paste (1 Tbsp).
- Set the steaming attachment in place and cover the bottom of the lower dish with onions (2).
- Place the lamb (1.5kg) on the onions, fat side down. Remove any string or netting. Cover the lamb with the herb and garlic salt rub, especially between the crevices.
- Put the lid on the steaming attachment. Program 40 minutes / Steaming Temperature / Speed 2. The lid may lift up a little as the lamb cooks. This is fine. Do not set anything on the lid to hold it down.
- Optional: Set oven to 220C and put a baking tray of root vegetables drizzled with olive oil into the oven.
- Otherwise: Preheat the oven to 220C when there is 10 minutes of steaming time left. Line a roasting pan with baking paper.
- Transfer the lamb and the onions to the roasting pan, drizzle with olive oil and transfer to the oven for 20 minutes.
- Optional: Add your preferred green vegetables to the steaming attachment and steam 10-15 minutes / Steaming Temperature / Speed 2, to your preferred level of crispness.
- Remove the lamb from the oven and allow to sit, covered in aluminium foil, for 10 minutes.
- Carve the lamb and serve with your preferred accompaniments.