- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Transform your slow-cooked roast lamb by infusing it with a generous amount of trusty garlic, which enhances the aroma and flavour of the dish.
- Serves8
- Cook time3 hour 30 minutes
- Prep time10 minutes, + 5 mins standing time
Ingredients
- 1 red onion, cut into 6 wedges
- 1 bunch rosemary
- 2.2kg Coles Australian Lamb Shoulder Roast Bone In
- 70g pkt Coles Australian Garlic Cloves, peeled
- 1/3 cup (80ml) extra virgin olive oil
- 1 cup (250ml) salt-reduced beef stock
- 1/2 cup (125ml) lemon juice
- 1kg Coles Baby White Potatoes
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Arrange the onion and half the rosemary sprigs over the base of a large roasting pan. Place lamb on top of the onion. Make 2cm-deep incisions evenly all over the lamb. Insert 1 garlic clove into each incision. Rub the lamb with 2 tbs oil. Season. Pour the stock and lemon juice into the pan. Cover with baking paper, then cover the pan tightly with foil. Place the potatoes in a separate roasting pan. Tear the remaining rosemary into small sprigs. Drizzle potatoes with remaining oil and sprinkle with the rosemary. Season. Toss to coat.
Step 2
Roast the lamb for 2 hours, adding potatoes to the oven halfway through cooking. Baste the lamb with the pan juices. Return to oven with the potatoes and roast for a further 1 hour or until the meat is tender and falling off the bone.
Step 3
Remove the paper and foil. Increase heat to 200°C. Roast, uncovered, for 30 mins or until the lamb and potatoes are golden. Transfer the lamb, onion and potatoes to a serving platter. Cover with foil to keep warm. Pour the pan juices into a jug and set aside for 5 mins. Use a spoon to skim the fat from the surface. Strain pan juices into a serving jug and discard the solids. Serve with the lamb and potatoes.
Recipe tip
Serve with rosemary sprigs
COOK. STORE. SAVE.
Leftover lamb can be kept in an airtight container in the fridge for up to 3 days. Use it up and make a filling Minty Lamb Sandwich.
