Roast Lamb Shoulder – Italian Style

Name: Roast Lamb Shoulder – Italian Style
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Ingredients: 1.5 – 1.7kg lamb shoulder; 6 garlic cloves, peeled; 6 sprigs fresh oregano; 2 tablespoons olive oil; 6 baby onions, halved (150g); 2 cloves garlic, crushed, extra; 4 baby eggplant (240g); 4 small courgette/zucchini; 4 small egg tomatoes (240g); 2 tablespoons balsamic vinegar; 1 tablespoon olive oil, extra

The flavours of the mediterranean shine in this roast lamb shoulder recipe. Rejoicing in the tried and true tastes and vegetables of Italy, your family will thank you for adding this roasted lamb shoulder to the rotation.

Family Style Eating

This recipe is excellent for family style eating. Deliver the whole meal on one platter and let people help themselves. This style of eating has become popular at restaurants in reason years, and for a dinner party of 4-6 people it works really well.

Roasted Vegetables

The mediterranean style roasted vegetables include eggplant, courgettes, tomatoes and onions. These ratatouille ingredients work really well as roasties, and make a light side dish.

If you want to add some more carb-filled side dishes, you could serve with buttery baby potatoes, couscous; or roast some potatoes and carrots in a separate oven tray from the lamb and roasted vegetables.

Serve family style on a big platter, and pour the oil, vinegar and meat juices over for flavour!

Roast Lamb Shoulder – Italian Style

Course: DinnerCuisine: Italian

Servings

4-6

servings

Prep time

minutes

Cooking time

hour

minutes

Indulge in the flavours of the Mediterranean with this delicious Italian style roasted lamb shoulder.

Ingredients

1.5 – 1.7kg lamb shoulder
6 garlic cloves, peeled
6 sprigs fresh oregano
2 tablespoons olive oil
6 baby onions, halved (150g)
2 cloves garlic, crushed, extra
4 baby eggplant (240g)
4 small courgette/zucchini
4 small egg tomatoes (240g)
2 tablespoons balsamic vinegar
1 tablespoon olive oil, extra

Directions

Pierce fattest part of lamb in 6 places with sharp knife; press garlic and oregano into cuts.
Heat oil in large flameproof baking dish; cook onion and the extra garlic, stirring until the onion is browned. Halve the eggplant and courgette lengthways; quarter tomatoes.
Centre lamb in baking dish; surround with vegetables, brush with combined vinegar and extra oil. Bake uncovered in moderate oven for 1 hour. Drain off pan juices; bake uncovered, about 45 minutes or until cooked as desired