Herb and Garlic Pulled Lamb Shoulder with Winter Salad
Prep time: 15 minutes
Cooking time: 6 hours
A delicious lamb shoulder roast, the meat will fall off the bone. A simple yet healthy and delicious winters night dinner or the perfect Sunday roast. Complimented with a warm winters salad, this recipe is definately recommended to try.
1 lamb shoulder
6 garlic cloves
2 tbsp thyme, finely chopped
2 tbsp parsley, finely chopped
Salt & pepper to season
2 tbsp extra virgin olive oil
Approximately 250g fancy lettuce
5-6 small parsnips, cut into quarters lengthways
1 bunch radishes
1 bunch baby carrots
2 tsp dijon mustard
Juice of 1/2 lemon
50 mL Extra Virgin Olive Oil
1 tsp honey
- Preheat the oven to 140 degrees Celsius.
- Place lamb shoulder in a roasting pan and cut 6 slits across the top of the lamb.
- Peel garlic cloves and insert into slits on lamb so that they are completely covered.
- Drizzle extra virgin olive oil over the top of the lamb and rub over to cover entire top and sides of lamb.
- Season with salt and pepper before adding finely chopped herbs and spreading over the lamb using hands.
- Place lamb into the oven for 6 hours.
- Place carrots, parsnip and radish into a roasting pan, drizzle with olive oil and toss to coat all of the vegetables evenly. Sprinkle with salt and then place in the oven when lamb has been cooking for 4 1/2 hours.
- While the vegetables are roasting, prepare the dressing by adding all dressing ingredients into a glass jar with a lid. Shake vigorously to combine.
- Once the lamb has reached 6 hours in the oven, remove lamb and vegetables.
- To serve, place fancy lettuce across the base of a serving platter. Top with roast vegetables and dressing as desired. Top the salad with the lamb. Use forks to pull apart lamb.
Notes: Marinade lamb overnight before cooking to infuse more flavour into the meat. Save leftover dressing by keeping in sealed jar in the fridge.