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Slow Roasted Shoulder Of Lamb

Name: Slow Roasted Shoulder Of Lamb
Cook time: 270 min
Total time: 270 min
Cuisine: International
Ingredients: 2kg shoulder of lamb; 1 Tablespoon of Olive Oil; 1 Bulb of Garlic (NOT cloves!); 4/5 Sprigs of rosemary; salt and freshly ground black pepper; 500ml chicken or vegetable stock; 1 tablespoon capers. drained and rinsed and roughly chopped; 1 heaped teaspoon of mint sauce

Over a year ago 2,408 views

Cook: 270 mins

Main Course ❄️ Winter

Ingredients

2kg shoulder of lamb
1 Tablespoon of Olive Oil
1 Bulb of Garlic (NOT cloves!)
4/5 Sprigs of rosemary
salt and freshly ground black pepper
500ml chicken or vegetable stock
1 tablespoon capers. drained and rinsed and roughly chopped
1 heaped teaspoon of mint sauce

Accompaniment

Method

1
Preheat the oven to the highest setting.
Score the fat side of the meat.
Rub the lamb all over with the oil and season with salt and pepper.
Break up half the bulb and lay with half the rosemary at the bottom of the roasting tray. Place the meat on top and place the other half on top of the lamb.
Cover tightly with foil and put into the oven and turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4hours.
Take the lamb out and turn off the oven. Pour the juices in a pan and put the lamb back in the oven.
Remove most of the fat. Remove rosemary stalks. Bring the sauce to the boil and reduce by about half. Mush in any garlic cloves with a folk. Add the stock and reduce further until required thickness.
Add the capers and mint sauce and adjust to taste.

There wont be al lot of gravy, however it it so flavoursome that it is enough.

I think this recipe works well with mash potato and compote of red cabbage.