Rosemary and balsamic roasted lamb
Coles ambassador and foodie Mary Kalifatidis shares her recipe for rosemary and balsamic roasted lamb. Slow cooked, tender and rich in flavour, it’s the perfect centrepiece.
6 with leftovers
Note: + resting time
- 1.8kg Coles Australian Lamb Shoulder Roast Bone In
- 6 rosemary sprigs
- 7 garlic cloves, thinly sliced
- 1 tbs dried oregano
- 2 tsp salt
- 1 tsp freshly cracked black pepper
- 2 cups (500ml) red wine or beef stock
- 1 medium brown onion, finely chopped
- 1/4 cup (60ml) balsamic glaze
Preheat oven to 170°C. Place lamb on a clean work surface. Use a small sharp knife to make 2cm-deep cuts all over the surface of the lamb. Reserve 4 rosemary sprigs and two-thirds of the garlic. Break remaining rosemary sprigs into small pieces. Insert 2 slices of remaining garlic and 2 pieces of rosemary into the cuts. Spray with olive oil spray. Sprinkle with the oregano, salt and pepper.
Combine the wine or stock, onion, reserved rosemary, remaining garlic and 1½ cups (375ml) water in a large roasting pan. Place lamb, fat-side up, in the pan. Drizzle with balsamic glaze. Cover with foil and roast for 40 mins. Reduce oven to 110°C and roast for 2 hours. Use tongs to carefully turn the lamb. Roast, covered, for 1 1/2 hours.
Turn the lamb and roast, covered, for 40-60 mins. Uncover and roast for a further 30-40 mins or until the lamb is falling off the bone and caramelised.
Transfer lamb to a serving platter and drizzle with pan juices. Loosely cover with foil and rest for 30 mins.