Slow cooked should of lamb with chimichurri, rosemary and garlic

Serves 6

Prep time 15min, cooking time 4-6 hours

• 2kg deboned lamb shoulder
• 2 sprigs fresh rosemary 
• 1 large head of garlic
• 3 cloves of garlic (sliced into 1/4 length ways)
• 1 white onion
• 2 tbsp chimihcurri mild
• 500ml water
• salt and pepper for seasoning

Preheat the oven to 180'C (160' fan assisted). Use a thin sharp knife to make 10 incisions in the lamb (try not to piece all the way through the lamb). Stuff a 1/4 garlic clove and a few bits of rosemary into each incision. Season the lamb on both sides with salt and pepper. Marinade the lamb all over with chimichurri. Slice the garlic head in half and place in roasting pot. Peel the onion and cut into 1cm thick slices and place in the roasting pot with the garlic. Place the lamb on top (skin side up), pour in the water (pour around edges to keep as much chimichurri and seasoning on the lamb). Cover and place in the oven. 

After around 3 hours you can remove the lamb and carefully turn it over. If the lamb is already starting to break up then put it back for another hour, if its still quite firm leave it for at least another 2 hours before checking again. In order to brown to surface, ensure there is sufficient liquid still remaining (add a little more water if needed) and place lamb back in the over for 30-45min without the lid.

Once fully cooked, remove from pot and place in a serving dish. Use forks to shred the lamb before serving.