Slow Roasted Balsamic-Glazed Lamb Shoulder
This dish is the ultimate winter comfort meal. Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbqsinthehills.com.au.
Cooking tools:
- Grill
- Convection tray
- Trivet
- Instant-read thermometer
- Chef's knife
- Mixing bowl
- Butcher's twine
- Pastry brush
- Aluminum foil
- Fork
Ingredients
- 2 kg kilograms boneless lamb forequarter/shoulder
- 3 garlic cloves, finely chopped
- 1 tbsp tablespoon extra-virgin olive oil
- 3 tsp teaspoons finely chopped fresh rosemary leaves
- 5 ½ tsp teaspoon sea salt
- 1 tsp teaspoon freshly ground black pepper
- 2 tbsp tablespoons balsamic glaze
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