INCREDIBLE SLOW ROASTED SHOULDER OF LAMB

INCREDIBLE SLOW ROASTED SHOULDER OF LAMB image

Categories Lamb

Yield 6 people

Number Of Ingredients 13

Lamb
1 (2 kg) lamb shoulder , bone in (ask the butcher to score lightly between the bones for you)
1 bunch fresh rosemary (a large bunch, or two small bunches)
1 bulb of garlic , unpeeled (use 2 bulbs if you love garlic)
to taste olive oil
to taste sea salt , crushed
to taste black pepper , freshly ground
Sauce
1 tablespoon flour
500 ml chicken stock (from a can or carton is fine)
2 tablespoons capers , soaked, drained and chopped (optional, I hate capers, so I leave them out)
1 bunch fresh mint , leaves picked off and very finely chopped (a large bunch, or 2 small bunches)
2 tablespoons red wine vinegar

Steps:

First, preheat your oven up as hot as it will go. 2Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern. 3Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - 4Scatter over half of the unpeeled garlic cloves 5Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands. 6Sprinkle with sea salt and black pepper and rub into the lamb. 7Scatter the rest of the rosemary and garlic cloves on top of the lamb. 8Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. 9Immediately turn the heat down to 170C (325F) or slightly lower if your oven is fan forced - I cooked mine at 160C in my fan forced oven. 10Cook for four hours.