Recipes: Roasted Shoulder of Lamb with a Breadcrumb Crust Recipe

Recipes: Roasted Shoulder of Lamb with a Breadcrumb Crust Recipe

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Roasted Shoulder of Lamb with a Breadcrumb Crust Recipe
  • Prep Time:20 Minutes
  • Cook Time:180 Minutes
  • Serves:6

Leg of lamb may be the more traditional choice for a roast, however, the shoulder of lamb is softer and offers a more cost-effective option to feed the family. Coupled with the foolproof ease of a slow roast, and the aromatics of fresh garlic, lemon, and herbs, this Roasted Shoulder of Lamb is crusted in a savory breadcrumb to enhance the already delicious flavor. Thanks to the chefs at Rattan Direct for this slow-roasted recipe!&


Want to see how it's done? We have the video right here!&


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For The Lamb:
1 whole shoulder of lamb
1 bay leaf
1 onion, roughly sectioned
1 bulb garlic, halved crosswise
3 sprigs thyme
1 sprig rosemary
1 lemon, thickly sliced
1 tablespoon olive oil
Freshly ground black pepper
Flaked sea salt
For The Crumb:
1 red onion, finely sliced
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon zest
Pinch fresh thyme
4 anchovy fillets, chopped
1 cup roughly torn fresh breadcrumb


Preheat the oven to 350F.
Lay the aromatic ingredients in a pile on the roasting tray and place the meat on top.
Drizzle the meat with oil, and cover the base of the tray with water.
Cover with foil and cook for about 3 hours.
Remove the foil, turn the heat up to 375F, drain off the juices for gravy and roast for another hour.
To make the stuffing, add the onions, zest, and thyme to a frying pan with the oil and butter.
Cook slowly for about 10 minutes until silky textured and browned.
Stir in the anchovies and cook for another minute.
Add a splash of water to the onions and cook to reduce.
Stir in the breadcrumbs and cook until crisp and golden.
The meat can be carved or shredded when done, serve with the savory breadcrumb mixture.