# Slow-Roasted Lamb

This recipe shows how to make a slow-roasted lamb shoulder cooked in chicken stock, seasoned with herbs and served with a fresh mint sauce.

- Total time: 270 min
- Cuisine: British
- Category: Dinner
- Language: en

## Ingredients

- 1.5 kg shoulder of lamb
- 6 red onions
- 1 bulb garlic
- 4 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 4 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 500 ml chicken stock
- 1 handful fresh mint
- 1 handful fresh coriander
- 1 teaspoon dried mint
- 1 tablespoon pomegranate molasses
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey

## Instructions

1. Preheat oven to 200c fan/220c. Place onions, garlic, bay leaves, rosemary, and thyme in a baking tray, drizzle with olive oil.
2. Place the lamb shoulder on top of the vegetables. Drizzle with olive oil, season generously with salt and pepper.
3. Roast for 30 minutes.
4. Add chicken stock to the tray.
5. Cover tightly with aluminum foil. Reduce heat to 160c fan/180c and bake for four hours.
6. Remove the foil and bake for another 30 minutes.
7. Remove lamb from the oven, cover with foil, and let rest for 30 minutes.
8. Meanwhile, make the mint sauce by mixing fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
9. Serve the lamb with the mint sauce.

## Equipment

- oven
- baking tray
- aluminum foil
- knife
- fork

## Source

- Original video: https://www.facebook.com/reel/3934215386823296
- Recipe page: https://www.cliprecipe.com/recipe/c7f601ac-77b0-49c3-8ca8-911ec883639a
- Extracted: 2025-03-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt