Slow Cooked Pulled Lamb with Shallots, Garlic and Balsamic Vinegar

Roast lamb is my favourite roast ever particularly when really slow cooked. We usually make merguez lamb which is so delicious, tasty and juicy but I thought I would mix it up as I saw a similar recipe to this on a cooking show. I was not disappointed it tasted that good that I was picking it off the bone before I had let it rest and plated up. The balsamic vinegar adds a lovely sweetness and the sugar in it makes the outside crispy, I love the fatty bits. The shallots and garlic cloves taste almost confit like and they have loads of flavour. The basting for the last hour is a bit of a pain but the labour of love is so worth it. We had ours with guacamole sour cream and wraps.

Ingredients (serves 4)

  • 1.25 x 1.5kg Lamb shoulder
  • 1 tbsp olive oil
  • Good crack of black pepper and sea salt
  • 400g shallots, peeled and left whole
  • 2 garlic bulbs, peeled and cloves left whole
  • Small bunch of sage
  • Small bunch of thyme
  • 300ml lamb or vegetable stock
  • 250ml balsamic vinegar

Directions

  1. Pre heat oven to 230 degrees fan. Rub the olive oil all over the lamb. Season well with salt and pepper.
  2. Add the peeled shallots and garlic to a casserole dish. Add the herbs and place the seasoned lamb on top. Roast in the oven uncovered for 30 minutes so everything gets browned.
  3. Pour in the stock and place a lid on the casserole dish. Turn the oven down to 120 degrees fan. Place the casserole dish in the oven and roast for 3.5 – 4 hours.
  4. Remove from oven, lift out the lamb and remove the contents on the casserole dish into a bowl and set aside.
  5. Place the lamb back in the dish uncovered and pour over the balsamic vinegar. Roast uncovered for a further hour basting every 10 minutes. Remove the lamb and wrap in foil, leave to rest 15 minutes. Serve with the confit shallot mixture and your chosen sides. Enjoy.

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