Slow-Roasted Australian Lamb Shoulder with Rosemary-Mint Gravy & Duck Fat Potatoes

Indulge in a melt-in-your-mouth slow-roasted lamb shoulder, seasoned with a fragrant rosemary and mint rub, served with a rich pan gravy, golden duck fat roasted potatoes, and tender garlic green beans.

• Prep: 45 min
• Cook: 4 hr 30 min
• Total: 5 hr 15 min
• Servings: 8
• Cuisine: Australian
• Difficulty: Hard

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• roast
• comfort food
• rich
• classic
• special occasion

Ingredients

• 1 lamb shoulder (bone-in, 5-6 pound)
• 2 tablespoon fresh rosemary (finely chopped)
• 1 tablespoon fresh mint (finely chopped)
• 6 clove garlic (minced)
• 2 teaspoon coarse sea salt
• 1 teaspoon black pepper (freshly ground)
• 2 tablespoon olive oil (divided)
• 1 cup dry red wine
• 2 cup chicken broth (low-sodium)
• 2 tablespoon all-purpose flour
• 3 pound Yukon Gold potatoes (peeled and cut into 1 1/2-inch pieces)
• 0.5 cup duck fat (rendered, melted)
• 1 pound fresh green beans (trimmed)
• 2 shallots (thinly sliced)

Instructions

1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). In a small bowl, combine fresh rosemary, fresh mint, 4 minced garlic cloves, 1 teaspoon coarse sea salt, and 1/2 teaspoon black pepper. Rub this mixture all over the lamb shoulder. Place the lamb in a large roasting pan.
2. Roast the lamb for 3 to 4 hours, or until very tender and a meat thermometer inserted into the thickest part reads 195 degrees Fahrenheit (90 degrees Celsius). During the last 1 1/2 hours of roasting, begin preparing the potatoes.
3. While the lamb roasts, prepare the potatoes. Bring a large pot of salted water to a boil. Add the Yukon Gold potatoes and boil for 5 minutes, then drain thoroughly and let steam dry for 5 minutes. In a large bowl, toss the par-boiled potatoes with the melted duck fat and 1 teaspoon coarse sea salt and 1/2 teaspoon black pepper.
4. Spread the potatoes in a single layer on a separate baking sheet and roast alongside the lamb for 1 1/2 hours, turning every 30 minutes, until golden brown and crispy.
5. Once lamb is cooked, transfer it to a cutting board, tent loosely with foil, and let rest for at least 20 minutes before carving. Meanwhile, make the gravy. Pour off any excess fat from the roasting pan, leaving about 2 tablespoons of drippings. Place the roasting pan over medium heat on the stovetop.
6. Sprinkle all-purpose flour into the pan drippings and whisk for 1 minute to create a roux. Gradually whisk in dry red wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes until slightly reduced. Gradually whisk in low-sodium chicken broth and bring to a simmer. Cook for 5-7 minutes, whisking occasionally, until the gravy has thickened. Season with additional coarse sea salt and black pepper to taste. Keep warm.
7. While gravy cooks, prepare the green beans. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add thinly sliced shallots and the remaining 2 minced garlic cloves, and sauté for 2-3 minutes until fragrant. Add fresh green beans and sauté for 5-7 minutes until tender-crisp. Season with salt and pepper.
8. Carve the rested lamb. Serve immediately with Rosemary-Mint Gravy, duck fat roasted potatoes, and garlic green beans.

Notes

To achieve maximum crispness for the potatoes, ensure they are thoroughly dry after parboiling before tossing with duck fat. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 780
• Protein: 58 g
• Carbohydrates: 45 g
• Fat: 42 g
• Fiber: 6 g
• Sodium: 750 mg
• Saturated Fat: 18 g
• Sugar: 3 g
• Cholesterol: 180 mg