Slow-roasted shoulder of lamb
Add to favourite + Print Print

Slow-roasted shoulder of lamb

By Rosie Birkett

Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for 5 hours, rest, then sprinkle with zesty gremolata

  • Prep:15 mins
    Cook:5 hrs
    plus at least 3 hrs marinating
  • Easy

Nutrition per serving

  • kcal 776
  • fat 56g
  • saturates 21g
  • carbs 16g
  • sugars 13g
  • fibre 3g
  • protein 48g
  • salt 0.6g

Ingredients

  • 2kg lamb shoulder
  • 3 onions, each sliced into 3 thick discs
  • 1 shallot, halved
  • 4 garlic cloves
  • 4 cherry tomatoes
  • 2 anchovies
  • ½ tsp cumin seeds, toasted
  • ½ tsp coriander seeds, toasted
  • ½ tsp pink peppercorns
  • 2 tbsp rosemary leaves
  • 1 thyme sprig, leaves picked
  • small bunch mint, leaves chopped
  • 70ml white wine
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • zest and juice 1 lemon
  • zest ½ lemon
  • 1 garlic clove, crushed
  • 1 tbsp finely chopped mint

Tip

Leaving the lamb

If you're going out for the day, you can leave the lamb shoulder in the oven for up to 6 hrs.

Method

  1. Blitz all the ingredients for the marinade in a food processor. Pierce the lamb all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly. Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.

  2. Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3. Put the onions in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.

  3. Remove from the oven, transfer the lamb to a board and allow to rest , covered, for at least 30 mins. Return the tin of onions and marinating juices to the oven to keep warm .

  4. Combine the gremolata ingredients in a bowl. Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over. Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').

Suggested recipes from this collection...