January 17, 2018

Great Shape – protein

Reset – suits all phases

Serves 8-10


1 bunch of fresh rosemary
sea salt
1 bulb of garlic
2 tsp English mustard
olive oil
2 kg lamb shoulder, bone in
6 red onions, peeled and thickly sliced
4 Tbsp balsamic vinegar


  1. Preheat the oven to 200ºC. Pound most of the rosemary leaves with a pinch of salt in a pestle and mortar. Add 2 cloves of garlic and pound again. Add the mustard and 2 Tbsp olive oil and mix well.
  2. Use a sharp knife to cut the lamb all over. Season with black pepper, then rub the rosemary mixture all over the lamb, ensuing it gets into all cuts.
  3. Place the onions in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and add 200ml cold water.
  4. Place the lamb shoulder on top and roast for 20 minutes.
  5. Cover the lamb tightly with a double layer of foil, then return to the oven, reduce the heat to 160ºC, and cook for 4 hours.
  6. Remove the lamb, cover loosely with the foil and rest for about 10 minutes.
  7. Shred the lamb. Squeeze the garlic cloves out of their skins, and add to the lamb along with the onion. Serve with a fresh salad or steamed seasonal greens.
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