Roast Lamb Shoulder
Cooking this beauty low and slow give you a deliciously juicy and tender piece of meat that is very flexible. You can serve it in so many ways. In a traditional matter with spuds and veg or in tacos for example. The world is your oyster.
Wine Pairing - Jean-Louis Chave Cotes du Rhone Sélection Mon Couer
- 2kg shoulder of lamb
- 3 onions
- 2 sprigs fresh rosemary chopped
- Small bunch mint leaves
- 3 tbsp salt
- 4 tbsp olive oil
- 1 bulb garlic halved
- 100ml white wine
- 1 shallot halved
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- Lightly score the skin of the lamb.
- Make your marinade.
- Blitz your shallot, garlic, salt, rosemary, cumin seeds, coriander seeds, mint leaves, white wine and olive oil in a blender.
- Remove from blender.
- Place your lamb shoulder in your roasting tray.
- Slather your lamb shoulder with the marinade, really rubbing it in.
- Cover with cling film and leave in the fridge for at least 4 hours but overnight if you have the patience.
- Take out of the fridge 30 mins before cooking to allow it come up to room temperature.
- Heat your over to 140 celsius if using fan over or 160 if not.
- Slice your 3 onions into 3 flat discs and line the bottom of the roasting tray
- Place your lamb on top of the onions.
- Cover with foil and cook in the oven for 5 hours.
- Basting the meat every hour.
- Remove from the oven and let it rest for 30 minutes.
- Do not discard the roast onions which acted as the seat for the lamb.
- They are f*cking delicious!!!
- Don't discard the lamb juices and excess marinade in your roasting tray that was rubbed into the lamb.
- We recommend pouring into a pot and re heating lightly on a low heat.
- If the juices are reduced right down you can add some water to loosen it up.
- Skim the excess fat off the top and pour into a sauceboat.
- Serve alongside your spuds and veg, or pull apart and make tacos, whatever you prefer!