Slow-roasted shoulder of lamb

Slow-roasted shoulder of lamb

Active Ingredients

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

For the marinade

  • 1 shallot, cut in half
  • 4 garlic cloves
  • 4 cherry tomatoes
  • 2 anchovies
  • 1/2 tsp cumin seeds, toasted
  • 1/2 tsp coriander seeds, toasted
  • 1/2 tsp pink peppercorns
  • 2 tbsp rosemary leaves
  • 1 thyme sprig, leaves selected
  • little lot mint leaves, chopped
  • 70 ml white red wine
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • passion and juice 1 lemon

For the gremolata

  • zest 1/2 lemon
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped mint

Technique

  • STEP 1

    Make the marinade.

  • ACTION 3

    Cover with cling movie and leave in the fridge for at least 3 hrs, ideally overnight.

  • STEP 4

    Take the lamb out of the fridge at least half an hour prior to you cook it to bring it to space temperature level.

    LEAVING THE LAMB

    If you’re going out for the day, you can leave the lamb shoulder in the oven for as much as 6 hrs.

Complements

Dish from Great Food publication, June 2016

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