Rosemary and garlic lamb shoulder
Delicious, melt-in-your-mouth lamb. Enjoy it at your summer BBQ or as a warming winter roast!
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Cooking tools:
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Measuring cup
- Oven
- Roasting pan
- Aluminum foil
- Refrigerator
- Saucepan
- Stove
Ingredients
- 2 kilograms Lamb shoulder banjo cut, bone in or boneless
- 1 Lemon Finely grated rind only
- 1 cup Olive oil
- 1 Rosemary (fresh) strip the leaves and finely chop
- 2 Garlic Crushed or minced
- ½ Black pepper
- 1 Peas (frozen) or beef stock alternatively
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