Slow roast balsamic lamb shoulder

Yummy Slow roast balsamic lamb shoulder Recipe

Sunday roast has never looked better with this balsamic lamb shoulder, serve with green beans and mash.
Slow roast balsamic lamb shoulder
Prep Time : 0:20 | Cook Time : 3:00 | Total Time : 3:20 | Serving : 6 person.


  • 2kg Coles Australian Lamb Shoulder Roast

  • 2 garlic cloves, thinly sliced

  • 2 brown onions, cut into wedges

  • 2 x 400g canned cherry tomatoes in tomato juice

  • 1/2 cup (125ml) chicken stock

  • 1/2 cup (125ml) dry red wine

  • 1/4 cup (60ml) balsamic vinegar

  • 1kg washed potatoes, peeled, chopped

  • 1/3 cup (80ml) milk

  • 50g butter

  • 200g green beans, trimmed

  • 1 tablespoon finely chopped flat-leaf parsley


  • Step 1

    Preheat oven to 160°C. Use a small sharp knife to make slits all over lamb. Insert 1 slice of garlic in each slit. Season lamb. Place in a large roasting pan. Arrange onion around the lamb. Add tomatoes, stock, wine and vinegar. Cover pan tightly with foil. Roast for 2 1/2 hours or until lamb is very tender.

  • Step 2

    Increase heat to 200°C. Uncover and roast for a further 30 mins or until lamb is golden brown and cooked through. Set aside for 10 mins to rest.

  • Step 3

    Meanwhile, cook the potato in a large saucepan of boiling water for 20 mins or until tender. Drain. Transfer to a heatproof bowl. Use a potato masher or fork to mash until smooth. Heat the milk and butter in a saucepan over low heat until the butter melts and the mixture is heated through. Pour over the mash and whisk until creamy and well combined. Season.

  • Step 4

    While potato is cooking, place beans in a heatproof bowl. Cover with boiling water and stand for 3 mins. Refresh under cold water. Drain.

  • Step 5

    Sprinkle lamb with parsley. Serve with mash and green beans.

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