Overnight Slow Cooked Lamb roast
I could bang in lamb roasts until the cows come home! Here’s my classic recipe for lamb shoulder, rubbed with a coffee based seasoning, served with red wine sauce/jus, silky smooth mashed spuds, carrots, celery, onions and fresh rosemary. I reckon you will get around this like I do!
Overnight Slow Cooked Lamb roast
6
10 minutes
8 hours
Australian
Mains
One thing I want to emphasize about cooking roast lamb DO NOT go off time to weight ratio like a lot of old school recipes tell you too. That is a VERY rough guide as every piece of lamb is different and take different lengths of cooking to achieve the same result. Conversely, always determine fines of roast lamb by the feel when you push a thin skewer through the thickest parts of the meat. When it feels like you have almost no resistance or you are pushing the skewer through butter you are done.
Ingredients
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5 potatoes
100g chopped unsalted butter
50ml cream or milk
salt and pepper to taste
1 tbsp garlic granules
1/2 tbsp smoked paprika
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2-2.5kg/4.41-5.51lb lamb shoulder
Backyard BBQ coffee seasoning
2 sprigs fresh rosemary
5 garlic cloves crushed
2 large carrots thickly sliced
2-3 large onions peeled and quartered
4 tbsp tomato paste
1-200ml red wine
2-300ml beef stock
2-3 spoons beef tallow (see my previous vids)
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liquid left from lamb cook
a splash of red wine on hand
100ml of corn starch slurry
cracked pepper to taste
Directions
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Peel spuds and place in a pot and cover with water. Pinch of salt
Boil until you can easily push a fork through them, drain water and back onto low heat to remove excess water.
Mash them until smooth or pass through a ricer, then add remaining ingredients whilst in the pot on low heat until fully combined. Cover and reheat as required
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Preheat your oven or smoker to 120C/250F. Whilst that’s happening, trim off any hard fat on the shoulder. No need to remove it all
Apply a coat of Siracha sauce to act as a binder, then season with Backyard BBQ
Either start cooking late the night before serving, or very early on the morning of. Allow yourself approx 8 hours of cooking time.
Cook lamb until bark has started to form, meat has darkened and should becoming red if smoking. This typically takes 4-6 hours and internal temp is approx 70C/160F
As the lamb approaches this point start the veg
In a large crock pot/casserole dish, bring up to heat on med/high. Once it starts to lightly smoke add beef tallow and cook of onion and carrot. Once they develop colour add remaining veggies and do the same. Then create a space in the middle of the pot and cook the tomato paste for a minute until it gives off a strong tomatoey smell. Mix all together
Add your red wine and this will deglaze the pot too. Then bang in the beef stock. Lastly tip in the lamb shoulder on top, cover tightly with foil or the lid and in the oven at 120C/250F. You will cook the lamb until it “probes like butter”. Allow approx 2-3 hours from this point
Remove lamb and bang into your serving dish, back in the oven turned off to rest and move onto gravy/sauce/jus. Once ready to serve lamb, either slice it or pull apart with your chicken scratchers. As lamb shoulder has large bones I find using my hands easier and rip the meat off.
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Strain veg from lamb juice into a pot on medium heat, so it’s at a high simmer
Slowly add slurry until it starts to thicken. Then taste. I like to bang in a bit of pepper and if it’s to thick I adjust with red wine and simmer for another 5 mins or so
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Add mash into a dinner bowl, some of the veg, pulled lamb, then top off with the red wine jus/gravy you just made.
