Slow-cooked balsamic and garlic lamb

Sticky and autumnal, this Donna Hay recipe is perfect for a weekend supper
By Donna Hay
Slow-cooked balsamic and garlic lamb
  • Rating:
  • Serves: 4
  • Cook Time: 5 hours 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 kg lamb shoulder, on the bone
  • 310 ml balsamic vinegar
  • 750 ml chicken stock
  • 6 sprigs rosemary
  • 8 garlic cloves, peeled
  • 2 tbsp brown sugar


1. Preheat oven to 140C/120 fan/gas 1.

2. Place the lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking or casserole dish and cover with a tight-fitting lid. Bake for 3 hours. Turn the lamb and bake for a further 2 hours. Remove the lid, increase temperature to 180C/160 fan/gas 4 and bake for 30 minutes or until the lamb has browned.

3. Remove lamb from the pan and keep warm. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon. Place the pan juices into a small saucepan and bring to the boil.

4. Serve the lamb with crispy roasted potatoes, steamed greens and the pan juices.

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For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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