Roast shoulder of lamb recipe

1. 1

   Cover your table with enough cling film to wrap the shoulder of lamb.

2. 2

   Place on it the lamb & coat it with 50g of olive oil, 15g of sliced garlic & 5g of lemon thyme branches.

3. 3

   Now wrap & seal the lamb & leave in the fridge to marinate for 2 days.

4. 4

   Pre-heat your oven to 110C/ 225F/ Gas 1/4

5. 5

   Remove the lamb from the fridge & leave it for 2 hours to reach room temperature.

6. 6

   Remove the thyme & garlic from the lamb & season with the salt & pepper.

7. 7

   Colour the lamb on all sides in 25g olive oil in a large casserole.

8. 8

   Remove and colour the shallots.

9. 9

   Place the lamb back in the casserole & add 50g whole garlic cloves & 10g lemon thyme branches.

10. 10

    Pour over 25g of olive, cover the pan & place in the oven for 12 hours until the meat is very tender.

11. 11

    In a separate pan reduce the vinegar by half.

12. 12

    Add 1g of lemon thyme leaves & the cooking juices from the lamb.

13. 13

    Reduce until syrupy & pour back over the lamb.

14. 14

    Return to oven uncovered for 10 minutes, basting regularly.

15. 15

    Delicious served with creamy mashed potato and roasted root vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.