Description

Lamb shoulder on the bone 2kg – 3kg

Additional information

Slow-roasted shoulder of lamb

Ingredients

• 2kg lamb shoulder
• 3 onions, each sliced into 3 thick discs

For the marinade

• 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 of mint leaves chopped
• 70ml white wine
• 4 tbsp olive oil
• 1 tbsp brown sugar
• zest and juice 1 lemon

For the gremolata

• zest ½ lemon
• 1 garlic clove, crushed
• 1 tbsp finely chopped mint

Method

1. 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.
2. 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.
3. Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
4. 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.
5. 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.
6. Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
7. Return the tin of onions and marinating juices to the oven to keep warm.
8. Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
9. Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
10. Skim off any fat from the juices and serve alongside the lamb.

Source: bbcgoodfood.com