Slow roast lamb

I was up in Whistler lately, staying at a friend of a friend’s gorgeous place. The kitchen was probably something very close to my dream kitchen! These people clearly love food and cooking as much as I do… They had an induction stove, two stacked ovens, an ice maker, two wine coolers (one for white, one for red), a stocked liquor cabinet, a pantry full of all the supplies anyone would ever need, a million kitchen accessories, and a large island with barstools which was perfect for watching the cook and having breakfast at. So I clearly had to make an epic meal for everyone!!! We found a few good cookbooks written by local chefs with restaurants in Vancouver, and I picked one at random that seemed to have good family meals in it. Some friends don’t eat beef, so a roast beef was out of the question. And another friend has quite a picky taste, so anything too exotic was also not possible. I settled on making a slow roast lamb with plenty of garlic, mashed potatoes, and a simple caprese salad.

We ventured into Whistler village, and found an excellent butcher, who de-boned a lamb shoulder for us. I highly recommend asking your butcher to do this for you, because not only was the price for the lamb cheaper (since it was lighter without the bone), but it was super easy to carve.

Okay so this recipe is very simple…


  • 1 lamb shoulder
  • Olive oil
  • Garlic
  • Salt
  • 3 Tb chopped mint
  • 3 Tb white wine vinegar
  • 1 tsp sugar

First, preheat the oven to 475F. Then, take your beautiful piece of lamb, place in a roasting dish, and rub all over with generous amounts of olive oil, chopped garlic, and salt/pepper.

I also added a little bit of rosemary, but only a bit, because one friend hates that herb. Leave to marinate for an hour. Then place in oven, and after 10min, reduce the heat to 300F. Baste the roast every 30min. This part was interesting for us, because despite how well-equipped this kitchen was, there was no baster… So we did what we could with a plastic squeezy bottle that we found in a drawer, although I’m pretty sure the high heat of all the lamb juices was making the bottle melt a bit… Anyway, I digress. Use a baster or buy one if you don’t have one! The lamb should cook for 2-3 hours. I think ours was in the oven for 2.5hrs. We tried using a meat thermometer, but it didn’t work very well.

In hindsight, it could have cooked a little less. But it certainly wasn’t overdone, and oh god, I think it’s one of the best things I’ve ever cooked before!!! The lamb was flavourful but not strong, the meat was tender (must be all the basting), and it just tasted like heaven in my mouth!

My friend made garlic mashed potatoes, and I made a caprese salad. Oh yes, I almost forgot. To make the mint sauce, mix together the chopped mint, white wine vinegar, and sugar. That’s it.

It was an awesome, awesome meal. And it was great for making on a rainy day with friends, because while the lamb was marinating and cooking, we were sitting by the fireplace, playing boardgames, having some wine, and talking. Even going out shopping for the ingredients was a bit of a fun adventure! Anyway, HIGHLY recommend this recipe. I will be making this again for sure, in the near future.


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