Slow Roasted Red Wine Lamb Shoulder| Recipesby Robertson Winery
1 bottle of RW Cabernet Sauvignon
8 baby onions halved
8 large cloves of garlic
1 large handful of fresh thyme
4 long sprigs of rosemary
Heat the oven to 140º
Line a large baking tray with tinfoil
Scatter the baby onions, garlic, thyme and rosemary. Then pour the whole bottle of RW Cabernet Sauvignon inside. Once done place the baking rack inside the baking tray and place the lamb shoulder on the rack.
Rub with olive oil and season with salt and pepper.
Seal with foil to keep moist inside & roast for 6 hours, slow till the meat start pulling away from the bone and then put heat to 180’ for 30 minutes to brown the fat.
Serving suggestions :
Crispy Roasted Baby Potatoes
Sesame Green Beans
Roasted asparagus with truffle mayonnaise
Reduce the liquid from roast into a thick red wine gravy to serve with lambReturn to News & Events