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PREP 10 minutes
TOTAL 7 hours
Serves
US | METRIC

INGREDIENTS

  • 1.5 kg shoulder of lamb
  • 3 cloves garlic, sliced
  • 5 sprigs of fresh rosemary
  • 1 tbsp olive oil

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Roasted Shoulder of Lamb

Roasted Shoulder of Lamb

  1. Make small incisions into the lamb with a sharp knife then pop a piece of garlic and a sprig of rosemary into each hole.
  2. Drizzle with the oil then sprinkle over a good pinch of salt and pepper.
  3. Place onto a rack set inside a roasting tin.
  4. Pour in some water then roast in a very hot oven set to 230℃ for 20 minutes.
  5. Remove from the oven, pour in a little more water then cover the tray with foil, reduce the heat to 140℃ and cook for a further 6 hours.
  6. If you like you can remove the foil and turn the heat for 15-20 minutes to brown the joint.
  7. Rest under foil for 20 minutes then serve.


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Roasted Shoulder of Lamb

Roasted Shoulder of Lamb

PREP 10 minutes
TOTAL 7 hours
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 1.5 kg shoulder of lamb
  • 3 cloves garlic, sliced
  • 5 sprigs of fresh rosemary
  • 1 tbsp olive oil
  1. Make small incisions into the lamb with a sharp knife then pop a piece of garlic and a sprig of rosemary into each hole.
  2. Drizzle with the oil then sprinkle over a good pinch of salt and pepper.
  3. Place onto a rack set inside a roasting tin.
  4. Pour in some water then roast in a very hot oven set to 230℃ for 20 minutes.
  5. Remove from the oven, pour in a little more water then cover the tray with foil, reduce the heat to 140℃ and cook for a further 6 hours.
  6. If you like you can remove the foil and turn the heat for 15-20 minutes to brown the joint.
  7. Rest under foil for 20 minutes then serve.


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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