With this recipe, the lamb is so tender, it will fall apart with very little effort! Watch how to make this incredible meal here:
A shoulder of NZ lamb (about 2kg / 4.4lbs)
4-5 sprigs of fresh rosemary
2 tablespoons Olivado Organic Extra Virgin Olive Oil [or you could use Olivado Avocado Oil infused with Rosemary]
Salt & Pepper
250ml / 8.4fl.oz red wine
4-5 cloves of garlic (peeled)
1 bottle of sweet chilli sauce
Yams to roast in the casserole dish – for the final 45 minutes.
Pre-heat your oven to 140°C / 280°F and prep your lamb. Pop it into the casserole dish and use a sharp knife to cut 7-8 holes in it.
Break each sprig of rosemary in half and poke into the holes. Drizzle the whole lamb with olive oil, coating the top, then sprinkle liberally with rock salt and fresh ground pepper.
Pour a glass of wine into the bottom, throw the garlic cloves in, put the lid on and place into the centre of your oven.
Leave it alone for 3 hours. Take it out of the oven, remove the lid. Pull out the rosemary and pour your sweet chilli sauce over the whole shoulder of lamb.
Take care to cover as much as you can. Leave the lid off and place back into the oven.
Now, roast it for an hour and a half. Check on it, if it still needs a little crisping up leave it in for another 30 minutes. This time can be used to prep and roast your side of yams.
When you’re convinced it’s done, take the lamb out and gently transfer onto a plate to rest. Skim the fat off the top of the juices left in the pan. With most of the fat gone, pour some of the red wine sauce left into a jug. Let it sit for a minute, then pour off any last fat that comes to the surface.
Pop what’s left on the table, for people to drizzle over their shredded lamb. It’s much richer than gravy so go easy!
Serve with the candied yams. Or Brussels sprouts and steamed greens and mashed spuds for a fab main affair.
The lamb is so tender, it will fall apart with very little effort on your behalf. Just use a couple of forks to shred it, and pile on to people’s plates.