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.