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Slow-roasted shoulder of lamb

Date:


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

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 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

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

  • STEP 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.

  • STEP 6

    Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.

  • STEP 7

    Return the tin of onions and marinating juices to the oven to keep warm.

  • STEP 8

    Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.

  • STEP 9

    Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.

  • STEP 10

    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’).

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