Mains, Outdoor Cooking

Slow Cooked Lamb Shoulder with Root Vegetables

Step 1 of 6

Remove lamb from the fridge 1 hour before cooking. Place the lamb, skin-side up on a board and rub with oil, salt and pepper. Using a sharp knife, make several irregular cuts in the skin, then insert the garlic and rosemary pieces in the cuts

Ingredients

1.7kg shoulder of lamb, bone in
2 tbsp olive oil
To taste salt and ground black pepper
2 cloves garlic, peeled, thinly sliced
3 rosemary sprigs
3 large onions, peeled, cut horizontally into thirds
3 tbsp balsamic vinegar
200ml lamb, chicken or vegetable stock
600g potatoes, peeled, cut in 2.5cmpieces
400g carrots, peeled, cut in half lengthways

Step 2 of 6

Line the Pro-Heat Tray with aluminum foil. Layer onions on the tray and brush with balsamic vinegar. Place the lamb on top of the onions, then pour the stock into the tray

Ingredients

1.7kg shoulder of lamb, bone in
2 tbsp olive oil
To taste salt and ground black pepper
2 cloves garlic, peeled, thinly sliced
3 rosemary sprigs
3 large onions, peeled, cut horizontally into thirds
3 tbsp balsamic vinegar
200ml lamb, chicken or vegetable stock
600g potatoes, peeled, cut in 2.5cmpieces
400g carrots, peeled, cut in half lengthways

Step 3 of 6

Install the Accessory Frame in the bottom level of the unit. Turn left-hand dial to select GOURMET ROAST, set STAGE 1temperature to 300°C, and set time to 10 minutes. Push the right-hand dial to set STAGE 2 temperature to 150°C, and set time to 3 hours. Select START/STOP to begin preheating (preheating will take approx. 6-11 minutes)

Ingredients

1.7kg shoulder of lamb, bone in
2 tbsp olive oil
To taste salt and ground black pepper
2 cloves garlic, peeled, thinly sliced
3 rosemary sprigs
3 large onions, peeled, cut horizontally into thirds
3 tbsp balsamic vinegar
200ml lamb, chicken or vegetable stock
600g potatoes, peeled, cut in 2.5cmpieces
400g carrots, peeled, cut in half lengthways

Step 4 of 6

When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the tray in the oven. Close door and select START/STOP to begin cooking

Ingredients

1.7kg shoulder of lamb, bone in
2 tbsp olive oil
To taste salt and ground black pepper
2 cloves garlic, peeled, thinly sliced
3 rosemary sprigs
3 large onions, peeled, cut horizontally into thirds
3 tbsp balsamic vinegar
200ml lamb, chicken or vegetable stock
600g potatoes, peeled, cut in 2.5cmpieces
400g carrots, peeled, cut in half lengthways

Step 5 of 6

When 1 hour 30 minutes remain, remove the tray from the oven. Carefully drain the juice from the tray into a large bowl, then add the potatoes and carrots and toss to evenly coat. Return the vegetables to the tray. Return the tray to the oven and close the door to continue cooking

Ingredients

1.7kg shoulder of lamb, bone in
2 tbsp olive oil
To taste salt and ground black pepper
2 cloves garlic, peeled, thinly sliced
3 rosemary sprigs
3 large onions, peeled, cut horizontally into thirds
3 tbsp balsamic vinegar
200ml lamb, chicken or vegetable stock
600g potatoes, peeled, cut in 2.5cmpieces
400g carrots, peeled, cut in half lengthways

Step 6 of 6

When cooking is complete, open door, remove tray and serve lamb with roasted vegetables

Ingredients

1.7kg shoulder of lamb, bone in
2 tbsp olive oil
To taste salt and ground black pepper
2 cloves garlic, peeled, thinly sliced
3 rosemary sprigs
3 large onions, peeled, cut horizontally into thirds
3 tbsp balsamic vinegar
200ml lamb, chicken or vegetable stock
600g potatoes, peeled, cut in 2.5cmpieces
400g carrots, peeled, cut in half lengthways

Mains, Outdoor Cooking

Slow Cooked Lamb Shoulder with Root Vegetables

Recipe by Ninja Kitchen

Tip: Cooking Mode