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MealMemory · Australian dinners

Slow-Roasted Lamb Shoulder

australian · weekend · 6 ingredients

nut-free ✓ dairy-free ✓ gluten-free ✓ egg-free ✓
Slow-Roasted Lamb Shoulder
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Ingredients

  • lamb shoulder — 1.5kg
  • garlic — 4 cloves
  • rosemary — 3 sprigs
  • potatoes — 800g
  • carrot — 3
  • olive oil — 2 tbsp

Method

  1. Cut small slits in the lamb, push in garlic slivers and rosemary.
  2. Rub with olive oil and season well.
  3. Roast 160°C covered, 3 hours, until very tender.
  4. Add potatoes and carrot around the lamb for the last 1 hour, uncovered, to roast and crisp.
  5. Rest lamb 15 min before shredding or carving.
  6. Serve with the roasted vegetables and pan juices.

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  • puff pastry — 4 sheets
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Method

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  3. Line pie tins or ramekins with pastry, fill with mince.
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Ingredients

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  • bacon — 150g
  • cheddar — 150g grated
  • sour cream — 1/2 cup
  • frozen corn — 1 cup
  • spring onion — 3

Method

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Recipe

Ingredients

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Recipe

Ingredients

  • barramundi fillets — 4
  • mixed salad leaves — 1 bag
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  • cherry tomatoes — 200g
  • olive oil — 2 tbsp

Method

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Recipe

Ingredients

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  • capsicum — 2
  • red onion — 1
  • zucchini — 1
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  • olive oil — 2 tbsp

Method

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australian · normal

nut-free ✓ dairy-free ✓ gluten-free ✓
Recipe

Ingredients

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One recipe is easy. A whole week is the hard part.

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