Aussie Christmas Lamb Shoulder with Crunchy Herb Crust & Rosemary Oil
Ingredients:
1 whole lamb shoulder (2.2–2.5 kg)
3 tablespoons olive oil
Sea salt and cracked black pepper, to taste
Herb Crust:
1/2 cup fresh parsley leaves
3 tablespoons fresh rosemary leaves
4 cloves garlic
80 g butter, softened
Rosemary Oil:
1/2 cup olive oil
2 sprigs rosemary
Festive Garnish:
1/2 cup fresh cranberries
1/3 cup pistachios, toasted
1 cup pearl onions, roasted
Fresh thyme leaves, to finish
Directions:
Preheat oven to 160°C (fan-forced).
Pat lamb shoulder dry and rub with olive oil, salt, and pepper.
Blend parsley, rosemary, garlic, and butter into a coarse paste.
Press herb butter generously over the lamb.
Place lamb in a roasting tray, cover tightly with foil, and roast for 3 hours.
Remove foil and increase oven temperature to 220°C.
Roast uncovered for 30–40 minutes until golden and crusty.
Meanwhile, gently warm olive oil with rosemary over low heat for 5 minutes; strain.
Rest lamb for 20 minutes before serving.
Drizzle with rosemary oil and garnish with cranberries, pistachios, pearl onions, and thyme.
Prep Time: 25 minutes | Cooking Time: 3 hours 40 minutes | Total Time: 4 hours 5 minutes
Kcal: 620 kcal | Servings: 6–8 servings