Spring Shoulder of Lamb
This seasonal dish is perfect as your Easter roast, when you want to impress the family or simply for enjoying on a Sunday when you have a bit of time to slowcook it. With plenty of garlic, mint and rosemary, it's packed to the brim with flavour and also works really well as leftovers.
Serves : 6
Total cooking time : 4 hrs
Difficulty : Easy
Quality shoulder of lamb with bone in
Salt and freshly ground black pepper
1 whole bulb garlic, broken into cloves and quartered
1 handful fresh rosemary sprigs
2 red onions , peeled and quartered
¾ of bottle red wine
Baby potatoes, halved
Any veg you want on the side
1. Preheat the oven to 200ºC/400ºF/gas 6
2. Rub the lamb with olive oil salt and pepper all over and add to a roasting tray.
3. Cut small slits into the shoulder of lamb all over, stuff garlic cloves and sprigs of rosemary in each.
4. Add the potatoes, onions, remaining cloves of garlic and rosemary to the tray around the lamb.
5. Pour over the red wine, depending on the size of your tray you might use the whole bottle, just give everything a good coating and make sure it won’t overspill in the oven.
6. Cover the tray with a double layer of tin foil and reduce temperature to 170ºC/325ºF/gas 3. Cook for 3.5 to 4 hours- check at 3.5 hours to see if the meat is tender and pulls apart easily, if it is then it’s ready!
7. Leave to rest while you make your greens/veg- broccoli, green beans, sugar snaps, carrots are all great.
8. Pull out the bone and break up the meat, removing any sprigs of rosemary or fatty bits. Squeeze garlic out of peel and rub into meat.
9. Check seasoning and shred lamb before adding to plates with the now red potatoes.