Lamb Roast

Lamb Roast

Ingredients 

LAMB

• Whole lamb shoulder (2.2–2.8 kg), bone-in
• 4–5 cloves garlic, sliced
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 2 tsp sea salt
• 1 tsp cracked black pepper
• 1 lemon (zest + juice)
• 1 cup chicken stock or white wine

ROASTED VEGETABLES

• 4 potatoes, cut into large chunks
• 3 carrots, thick sliced
• 2 red onions, quartered
• 1 tbsp rosemary
• 1 tbsp thyme
• 3 tbsp olive oil
• Salt & pepper

Method

• Bring the pizza oven to 180°C.
• Push the coals to one side to create a hot but controlled roasting environment.
• Pat lamb dry with paper towel.
• Make small cuts all over and insert garlic slices.
• Rub lamb with olive oil, rosemary, thyme, lemon zest, salt and pepper.
• Place lamb in a deep baking tray and pour chicken stock/wine around it (not over the top).
• This keeps the lamb moist during long cooking.
• Place the tray in the oven away from direct flame.
• Roast for 3 hours, turning the tray every 30–40 minutes and keeping the door on.
• Add a splash more stock if needed.
• Toss vegetables in olive oil, herbs, salt and pepper.
• After 2.5 hours, add the vegetables around the lamb or in a separate tray.
• Continue roasting for another 45 minutes without the door and, until lamb is fall-apart tender and vegetables are golden and caramelised
• Remove lamb from the oven and rest for 15 minutes.
• Pull apart with tongs — it should shred easily.
• Serve on a large wooden board with roasted vegetables.