Description
This Rosemary Garlic Lamb Shoulder with Gravy is a tender, flavorful main-course perfect for gatherings or special occasions. The lamb is marinated in a fragrant mix of garlic, rosemary, oregano, and olive oil, then slow-roasted to perfection atop a bed of onions and carrots. Finished with a rich, savory gravy made from pan juices and beef stock, this dish is both impressive and satisfying. Serve it with roasted potatoes and a fresh leafy salad for a memorable meal.
Ingredients
Units
Scale
Lamb
- 1.3–1.8 kg (2 lb 14 oz-4 lb) bone-in lamb shoulder
- 2 tbsp freshly minced garlic
- 1 tbsp freshly chopped rosemary
- 1 tsp dried oregano
- 2 tsp sea salt flakes
- 1/2 tsp cracked black pepper
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 brown onions, cut into quarters
- 2 carrots, peeled and cut into large chunks
- 1 cup (250 ml) water
- 1/2 cup (125 ml) dry white wine (optional)
Gravy
- 2 tbsp plain (all-purpose) flour
- 2 cups (500 ml) beef stock
- Sea salt flakes, to taste
- Cracked black pepper, to taste
To Serve
- Rosemary sprigs, to garnish
- Roasted potatoes
- Green leafy salad
Instructions
- Preheat the Oven
Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven to ensure it reaches the correct temperature for slow roasting. - Marinate the Lamb
In a large bowl or on a plate, combine the lamb shoulder with minced garlic, chopped rosemary, oregano, salt, pepper, and olive oil. Massage the marinade evenly all over the lamb using your hands, ensuring all sides are well coated. - Prepare the Roasting Pan
Place the quartered onions and carrot chunks in the base of a lidded roasting pan or large baking dish. Pour in the water and, if using, add the dry white wine. Place the marinated lamb on top of the vegetables, along with any residual marinade. Cover with the lid or tightly with a double layer of foil if using an uncovered dish. - Roast the Lamb
Transfer the covered pan to the preheated oven and roast for 4 hours. The long, slow cook ensures the lamb becomes incredibly tender. If it does not pull apart easily after 4 hours, cover and return to the oven until tender. - Rest the Lamb
Once the lamb is done, carefully transfer it from the pan using two sets of tongs (it will be very tender and may fall apart). Place the lamb on a plate or chopping board, loosely cover with foil, and let it rest for at least 15 minutes to reabsorb juices. - Prepare the Gravy
Set the roasting pan (or transfer contents to a flameproof pan) on the stovetop over medium heat. Whisk in the flour—don’t worry if lumps form initially. Once the flour is dissolved, gradually add the beef stock while whisking. Cook for 3–4 minutes, or until the gravy thickens. Season with salt and pepper to taste. - Strain and Finish the Gravy
Pour the finished gravy through a sieve into a large jug or bowl, pressing the vegetables through with the back of a spoon to extract extra flavor and body. You should be left with a rich, thick gravy. - Serve
Arrange the lamb on a serving platter, garnish with rosemary sprigs, and serve with roasted potatoes and a fresh green leafy salad. Pour gravy over the lamb or serve alongside.
Notes
- Bone-in lamb shoulder is recommended for maximum flavor and tenderness.
- You can add potatoes to the roasting pan halfway through cooking for a complete one-pan meal.
- If lamb is not fork-tender after the initial cook time, give it another 30-60 minutes as needed.
- The wine can be omitted or substituted with extra water or stock if preferred.
- Sieve the gravy well to achieve a smooth, luscious texture.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 510
- Sugar: 5g
- Sodium: 950mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 120mg
