Black Garlic Lamb Shoulder Slow Cooked
Slow cooked lamb shoulder with balsamic and black garlic reduction
Servings: 8
Equipment
- covered baking dish or roasting pan
- baking paper and foil
- small non stick saucepan
Ingredients
- 1.5 - 2 kg lamb shoulder
- 1 cup balsamic vinegar
- 1 tbsp honey
- 1 tbsp black garlic puree
- 1/4 teasp garlic salt
- sprigs of fresh rosemary or 1/4 teaspn dried rosemary
Instructions
- stir balsamic vinegar, black garlic puree, honey, and salt together in a small non stick saucepan
- add sprigs of rosemary and bring to the boil
- reduce heat to a low simmer, very gently boil approx 30mins
- when sauce has reduced by at least half (or 2/3rd's) remove and allow to cool
- preheat oven to 180C
- place lamb shoulder in baking dish, spoon over the reduction and top with rosemary sprigs
- cover with baking paper tucking into the sides
- place lid on baking dish or cover securely with foil so lamb is fully sealed in roasting pan
- bake in oven 180C 30mins then reduce heat to 130-150C and roast 4 to 6 hours
- remove and allow to rest (covered) 30 mins
- gently remove the scapular bone and serve garnished with fresh rosemary
Notes
Black Garlic Lamb Shoulder Slow Cooked
TOP TIPS: Lamb Shoulder Slow Cooked (with balsamic and black garlic reduction)
The key to slow cooking is sealing the meat in the pan and encouraging the cooking juice not to evaporate. Less moisture evaporation equals juicier meat.
Placing a cartouche, a generously sized sheet of baking paper, over the meat and tucking it into the sides ensures that both the juices and steam circulate effectively around the joint, ultimately guaranteeing a moist outcome.
Adding the balsamic and black garlic reduction eliminates the need to brown the meat before roasting.
The cooking time of the reduction will vary according to the simmering temperature. Ideally, reduce the liquid until the glaze coats the back of a spoon. It will thicken as it cools.
There is no need for an expensive balsamic vinegar after it is reduced and basted on the lamb you wont be able to taste the difference.
I prefer to present the Black garlic lamb shoulder with the scapular bone removed. If slow-cooked to perfection, it will easily slide away leaving the meat intact. The scapular is the large, flat, triangular bone at the back of the lamb's shoulder.