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Incredible roasted shoulder of lamb with smashed veg & greens
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Total Time:
4 hours 25 minutes
Easy and delicious roasted lamb shoulder.
Ingredients:
  • 1 big bunch of fresh rosemary
  • 1 bulbof garlic
  • 2 kg shoulder of lamb or hogget
  • 500 g seasonal greens such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero
  • 750 g potatoes
  • 3 large carrots
  • ½ a large swede
  • 2 knobs of unsalted butter
  • 1 tablespoon plain flour
  • 500 ml organic chicken or vegetable stock
  • 2 heaped tablespoons baby capers
  • 1 big bunch of fresh mint
  • 2 tablespoons red wine vinegar
Instructions:
  • Preheat the oven to the highest temperature. Spread half of the rosemary in the bottom of a deep roasting tray. Break up the garlic bulb and scatter half of the unpeeled cloves in the tray. Score the fat side of the lamb all over, then rub with oil, sea salt, and black pepper. Place the lamb in the tray, top with the remaining rosemary and garlic. Cover the tray tightly with foil and bake at 170°C/325°F/gas 3 for about 4 hours until the meat is easily pulled apart with forks. Peel and chop the potatoes, carrots, and swede. Prepare the greens by slicing the leaves and stalks. Boil the potatoes, carrots, and swede in salted water for 20 minutes until tender. Drain and mash with butter. Boil the greens in salted water for 4 to 5 minutes, then toss with butter, salt, and pepper. Remove the lamb from the oven, let it rest on a cutting board covered with foil and a tea towel. Meanwhile, pour excess fat from the roasting tray, add flour, then gradually stir in stock until a flavorful gravy forms. Add capers, mint, and red wine vinegar. Simmer the gravy then transfer to a jug. Serve the mashed vegetables and greens, and carve the lamb at the table. Enjoy!

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