Slow Roasted Lamb With Brussels Sprouts
Prep time
15 mins
Cook time
6 hr 20 mins
Serves
6
Difficulty
Medium
Ingredients
Ingredients
- 1.7kg Coles Australian Lamb Shoulder Roast Bone In
- 8 rosemary sprigs
- 1 garlic clove, sliced
- 1 tsp ground paprika
- 2 brown onions, cut into wedges
- 1 1/2 cups (375ml) Guinness
- 1 cup (250ml) beef stock
- 500g Brussels sprouts, halved
- 1 tbs brown sugar
- 40g butter, melted
- 250g vine-ripened cherry tomatoes
- 1 bunch baby broccoli, halved lengthways
- 1/4 cup (35g) hazelnuts, chopped
Method
1
Preheat oven to 150°C. Place the lamb on a clean work surface. Use a small sharp knife to cut eight 2cm-deep slits in the surface of the lamb. Place 1 rosemary sprig and 1 garlic slice in each slit. Sprinkle lamb with paprika and season well.
2
Arrange onion in the base of a roasting pan and top with lamb. Pour Guinness and stock around the lamb in the pan. Cover tightly with foil. Roast, basting the lamb with pan juices occasionally, for 6 hours or until lamb is falling off bone. Set aside, covered, for 20 mins to rest.
3
While the lamb is resting, increase oven to 220°C. Line a baking tray with baking paper. Place Brussels sprout on lined tray. Sprinkle with sugar. Drizzle with butter. Season. Toss to combine. Roast, turning occasionally, for 20 mins or until tender and golden, adding the tomatoes, baby broccoli and hazelnut to the pan for the last 5 mins of cooking.
4
Transfer the Brussels sprout mixture to a serving platter. Top with the lamb. Drizzle with any pan juices to serve.
Serve with rosemary sprigs and lemon wedges.
Notes
Check ingredient labels to make sure they meet your specific dietary requirements and always to consult a health professional before changing your diet.
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