Lamb shoulder with bay leaves & juniper berries
By Theo Randall
In this easy Tuscan recipe, lamb is seared and roasted with garlic, bay leaves and juniper – perfect for Sunday lunch
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Prep:10 mins
Cook:2 hrs
- Serves 6
- Easy
Nutrition per serving
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kcal 440
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fat 24g
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saturates 10g
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carbs 2g
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sugars 1g
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fibre 0g
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protein 47g
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salt 0.4g
Ingredients
- 1½ kg lamb shoulder, boned by the butcher (not rolled and tied)
- 2 tbsp olive oil
- 6 garlic cloves
- 6 bay leaves
- 5 juniper berries
- 150ml red wine vinegar
- 250ml white wine
Method
Heat oven to 180C/160C fan/gas 4. Trim any excess fat from the lamb shoulder. Heat a large flameproof casserole dish and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Remove from dish and pour off any excess fat.
Add the garlic cloves, bay leaves, juniper berries, red wine vinegar and white wine to the dish and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for ?1 hr 30 mins, occasionally basting the lamb with the juices until the meat is tender. Remove the lid and cook the lamb uncovered for the final 10 mins, to reduce the cooking juices a little.
Remove the lamb from the oven, place on a board, cover and leave to rest for ?15 mins. If the juices are not reduced in the dish, boil on a high heat until thickened. Season to taste. Serve the shoulder of lamb in slices with its cooking juices, and with the bay leaves, garlic and juniper berries on top.
