This dish is the ultimate winter comfort meal. Falling-apart lamb with a sticky, caramelised balsamic crust and tender meat. All that’s needed is a simple side salad and a glass of bold red wine.
- 2 kilograms boneless lamb forequarter/shoulder
- 3 garlic cloves, finely chopped
- 1 tablespoon extra-virgin olive oil
- 3 teaspoons finely chopped fresh rosemary leaves
- 1½ teaspoon sea salt
- 1 teaspoon teaspoon freshly ground black pepper
- 2 tablespoons balsamic glaze
- Prepare the barbecue for indirect cooking over low heat (100°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.
- Trim the lamb of any hard lumps of fat. In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper. Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast.
- Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.
- Once the lamb has been roasting for about 5 ½ hours, or has reached an internal temperature of 90°C, brush the lamb with the balsamic glaze and continue roasting the lamb for a further 30 minutes. Once the lamb has cooked, remove from the barbecue and cover with aluminium foil. Leave the lamb to rest for at least 15 to 30 minutes.
- Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.