Slow-Roasted Rosemary Lamb Shoulder with Maple-Chili Shallots & Burnt Butter Jus
Ingredients: Lamb 1.8–2 kg lamb shoulder 3 tbsp olive oil 4 cloves garlic, crushed 3 tbsp fresh rosemary leaves 2 tsp smoked salt 1 tsp cracked black pepper Sweet Potato Mash 1 kg sweet potatoes, peeled and chopped 1 head garlic, roasted 40 g butter 1/4 cup warm cream Salt to taste Maple-Chili Shallots 6 … Read more