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Rosemary & garlic lamb shoulder
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Total Time:
5 hours
"Roast a succulent whole lamb shoulder for Easter, perfect for feeding a crowd. Enjoy the flavorful leftovers in salads, burritos, and pastas."
Ingredients:
  • 1 x 2 kg lamb or hogget shoulder bone in
  • 1 bunch of fresh rosemary
  • 1 bulb of garlic
  • 2 teaspoons English mustard
  • olive oil
  • 6 red onions
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon plain flour
  • 1 splash of red wine optional
  • 400 g carrots
  • 2 cloves of garlic
  • 400 g floury potatoes
  • 400 g parsnips
  • extra virgin olive oil
Instructions:
  • Take the lamb shoulder out of the fridge to bring it to room temperature. Preheat the oven to 200ºC/400ºF/gas 6. Crush most of the rosemary with sea salt in a mortar and pestle. Add 2 peeled garlic cloves, English mustard, and 2 tablespoons of olive oil, and mix well. Score the lamb, season with black pepper, and rub the rosemary mixture all over. Thickly slice the onions, place them in a roasting tray with rosemary, unpeeled garlic, balsamic vinegar, and 200ml water. Put the lamb on top and roast for 20 minutes. Cover the tray tightly with foil and roast at 160ºC/315ºF/gas 2½ for 4 hours until tender. Let the lamb rest. Skim the fat, discard rosemary, squeeze garlic, and make gravy by stirring in flour, boiling water, and wine. For root veg mash, boil carrots and garlic for 5 minutes, then add potatoes and parsnips and cook for another 15 minutes. Drain, mash with olive oil, and season. Serve lamb with mash and gravy, along with steamed greens. Enjoy!

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