This is the best, most simple, fall off the bone, shoulder of lamb recipe you’ll ever need. Since the technique involved slow roasting, set aside 4 hours of your time in order to have this heavenly dish.
For the marinade
one bulb of garlic
a tablespoon of paprika powder
a few lug extra virgin olive oil
salt & freshly crushed black pepper
Preheat your oven to the max.
To make the marinade, smash everything inside the pestle & mortar except for the salt and pepper until it become a paste. Rub the marinade all over the lamb, then season with salt and pepper. Make sure you trim the lamb of all the fat at the side with a sharp knife.
Once your oven is hot, lay the lamb nicely in a roasting pan side by side. Crush some more garlic clove and put it on top of the lamb, with the skin on. Lay together a few sprigs of rosemary, or a stalk of lemongrass if you want to localize the dish on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 170 degrees C and cook for 4 hours – it’s done if you can pull the meat apart easily with 2 forks.
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