Ingredients
1/2 cup malt vinegar
1/2 cup brown sugar
1 tbsp olive oil
Sea salt and cracked black pepper
1 x 2.5kg lamb shoulder bone in
18 single-cloves of garlic
6 sprigs of rosemary
SERVES 6
Method
Preheat oven to 180c
Place the vinegar, 1/4 cup sugar, oil, salt and pepper in a large bowl and stir to combine. Add the lamb and set aside to marinate for 20 minutes
Place the lamb, skin-side up, in a large baking dish. Add the garlic, rosemary sprigs, marinade and stock. Sprinkle the lamb with the remaining sugar, cover with aluminium foil and roast for 2 hours 30 minutes
Remove the foil and roast for a further 30 minutes or until lamb is cooked to your liking. Serve with the roasted garlic
Recipe source: Donna Hay (2013) The New Classics