Lamb Oyster Shoulder With Balsamic Glaze
This hearty, slow cooked lamb with balsamic glaze is the perfect balance of sweet and sour deliciousness. The slow cooking creates fall off the bone, mouth watering lamb. While the balsamic glaze fills your house with the most amazing aroma, that will have the whole family ready and waiting to eat.
Serve with our delicious homemade mint sauce, for a truly beautiful lamb dish, that will wow your friends and family. Let us walk you through it.
Ingredients
For the lamb and glaze:
- Lamb oyster shoulder - Here at ATK we always recommend getting to know your local producers and butchers. Speak to them about what cuts are available in your area. You can substitute this cut with a lamb shoulder bone in and follow the same recipe and method below.
- Pearl onions - also known as button, baby or silverskin onions
- Garlic
- Fresh rosemary
- Extra virgin olive oil
- Salt and pepper
- Beef stock - Homemade or a good quality store bought one.
- Balsamic vinegar - we recommend using a balsamic vinegar of Modena
Optional side dishes:
- Baby carrots
- Potatoes
See our recipe card below for full quantities.
How to slow cook a lamb shoulder
This cut really needs to be cooked low and slow, it produce delicious, moist, fall off the bone meat. Our recipe guides your through a few simple steps that are hard to get wrong and produce a delicious piece of meat every time. Start by creating a flavour base for your lamb to sit on, using onions, garlic, rosemary and a little oil then well season the meat. Create a good colouring on the meat first by cooking at 220 ℃ / 428 ℉ for 20 minutes. Then add the stock to the dish and turn it down to 1130 ℃ / 266 ℉ for 4 hours to slow cook.
To create the lamb glaze
After 4 hours, take the dish from the oven, remove the lid and add the balsamic vinegar. Turn the heat up to 180 ℃ / 356 ℉, return the dish back to the oven (no lid). Baste the meat every 5 minutes during the last half an hour of cooking, using the juices in the pan. Watch the liquid levels, as you don’t want to reduce the liquid till it's all gone as this will also be your sauce. Once beautifully glazed remove from the oven, take out the pearl onions and garlic and set aside. Cover your lamb to keep warm and allow it to rest.
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Lamb Oyster Shoulder With Balsamic Glaze
Recipe details
- 4 servings
- Prep time: 30 Minutes Cook time: 290 Minutes Total time: 5 hr 20 min
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