LIKE THE RESTAURANTS MAKE
Making roast meat is a no-fuss way to cook. This method ensures that the meat falls off the bone and is full of flavour. It is similar to what restaurants do when you go for Greek, for example, and order a delicious plate of lamb. First, start by finding a fresh piece of lamb shoulder. You are looking for a piece that is around 5 lbs with the bone in. This cut can be difficult to find fresh or frozen so keep an eye out.
The marinade is pretty standard as far as lamb is concerned. It includes: dijon mustard, garlic cloves, rosemary, thyme and white wine.
Rub a healthy amount of dijon mustard on the meat and season with coarse salt and pepper. Poke holes in the lamb and stuff them with 1/2 clove of garlic each. I use about 4-5 cloves (so 8-10 holes for stuffing).
The trick is to cook the lamb, bone down, in a crockpot first. 6 hours on low should do it. In the crockpot is where you add the rosemary, thyme and white wine. By preparing it this way first, you also will lose much of the fat which makes it leaner to consume.
When it is finished you will see right away that the meat falls of the bone so be careful when removing it.
The final step is what crisps the outside of the lamb. Place the meat on a tray and broil it on high in the oven. Depending on how crispy you like the outside, the time will vary from about 7-10 minutes. Once you have the lamb to your liking, serve it right away with some nice tzatziki sauce and roasted potatoes. Yum!
5 lbs lamb shoulder (bone in)
4 cloves of garlic (sliced in 1/2)
2-3 sprigs of rosemary
2-3 springs of thyme
2 large Tbsp dijon mustard
coarse salt and pepper
1/2 C white wine
1. Coat the lamb with dijon mustard.
2. Poke 8 holes in the lamb and stuff with garlic cloves.
3. Season lamb with salt and pepper.
4. Place lamb bone down in crockpot.
5. Add wine, rosemary, and thyme.
6. Cook on low for 6 hours.
7. Carefully remove the lamb onto a tray.
8. Broil on high for 7-19 minutes or until skin is crisp.
Protein 40.6 g