Earlier this year I cooked my first piece of lamb with a mushroom rub with a shoulder cut. I had commented that while the flavour was amazing the meat didn’t come out as tender as I would have liked. There were a few recommendations stating that a shoulder cut should be slow cooked. As we had more shoulder cuts that is how I chose to do it this time. The results were much better with really tender meat.
Preheat the oven to 275F/135C
I salt and peppered the lamb then heated up a skillet with olive oil to sear the lamb. Sear both sides for about 4 minutes each. If it is a thicker piece then do it for longer.
Chop up several cloves of garlic and some fresh rosemary. We have a plant that survived all winter so I was able to use that. And for someone that is horrible with houseplants, this is huge!
In a shallow baking pan put in 1 cup stock of your choice. I used turkey stock and added the garlic, rosemary, and the lamb.
I decided to use this red wine as it’s a great drinking wine. Not very mellow so I think in hindsight I would choose a mellow Italian but this wine was really good with the roasted potatoes and parsnips I served with this.
I added about 3/4 cup of wine to the dish.
Cover and slow cook for about an hour and a half. If it is a thicker cut cook longer until it is done the way you want it.
Remove the lamb and over with tin foil and keep in a warm place while you finish the sauce and the rest of the dinner. I put the plate on top of the toaster oven that I was roasting the veg in. Pour the liquid into a sauce pan and bring to a simmer. Add a bit of flour to some water and add to the sauce to thicken. Because the wine was a strong flavour I added a bit of veg bouillon to give a bit of depth to the sauce. Reduce down.
Once the veg is done, plate and drizzle the sauce over the lamb.
I really enjoyed this dish and will definitely experiment with the slow cooking of this meat.
Looks delicious! And that Malbec looks delicious too. 🙂
It’s very seldom I bother to cook lamb for one. But, I must look out for that cut and try that.
Give it a go! Pretty easy to make. 🙂
Oh this looks good!
Thanks! I’ll definitely make it again.
Delicious looking lamb. The wine reduction must have been excellent.
I was really pleased how it came out.
Your final 2 photos couldn’t look more enticing. The sauce was reduced to just where I like it. This experiment looks like a success from here. 🙂
Lamb and rosemary fall into my “magic flavor combination” category, and I love slow cooked meats, so I’m adding this to my list!
Fab photos, and it all looks delectable!
Thank you. 🙂
I usually can’t find lamb here and it’s a bummer because I really enjoy it. Occasionally when I get to the bigger city, I can get some! I would love to try this recipe, it’s sounds super!
We get our meat at a local co-op and can usually find some variety there. So I can have some fun with different things. 🙂
Awesome.I can’t imagine how good the flavor will be. I love lamb.
I hope you try this. 🙂