Served 4

Prep time 4 hr 30 mins

Ingredients, Lamb

1.4Kg Lamb Shoulder
2 Garlic Cloves
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Cracked Black Pepper
2 Rosemary Sprigs


Preheat the oven to 150°c. Cut a piece of Baking paper to completely wrap your Lamb Shoulder. Cover the Lamb Shoulder with the Rosemary, Salt, Pepper, Oil & Garlic. Cook in the oven at 150°c for 4hr 30 minutes. Take it out of the oven and strain all the juices leftover in the tray into a pot and reduce to half. Turn the heat up to 175°c and placee it back into the oven unwrapped and for the last 30 minutes. Once cooked leave to rest for 15 minutes and serve with the reduced jus and the Lemon Verbena Sauce below.

Ingredients, Lemon Verbena Sauce

3 Sprigs Parsley
3 Sprigs Mint
3 Sprigs Lemon Verbena
1/2 Cup Vinegar
1 Tbsp Honey
1 Tsp Salt
3 Tbsp Honey


Take all leaves off the mint and lemon verbena. Add all the ingredients into a high speed blender. Serve with Lamb.

Recipe By Gabriella De Gaetano for Served Issue 20
Props by Storja Store
Photography by Julia Ripard