SLOW-ROASTED SHOULDER OF LAMB

Slow-roasted shoulder of lamb image

Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata

Provided by Rosie Birkett

Time 5h15m

Yield Serves 4 with leftovers

Number Of Ingredients 19

Ingredients

2kg lamb shoulder
3 onions, each sliced into 3 thick discs
1 shallot, halved
4 garlic cloves
4 cherry tomatoes
2 anchovies
½ tsp cumin seeds, toasted
½ tsp coriander seeds, toasted
½ tsp pink peppercorns
2 tbsp rosemary leaves
1 thyme sprig, leaves picked
small bunch mint leaves, chopped
70ml white wine
4 tbsp olive oil
1 tbsp brown sugar
zest and juice 1 lemon
zest ½ lemon
1 garlic clove, crushed
1 tbsp finely chopped mint

Steps:

Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
Return the tin of onions and marinating juices to the oven to keep warm.
Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').

Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium