- 2kg lamb shoulder
- 3 onions, each sliced into 3 thick discs
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
For the marinade
- 1 shallot, halved
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 4 garlic cloves
- 4 cherry tomatoes
- 2 anchovies
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- ½ tsp cumin seeds, toasted
- ½ tsp coriander seeds, toasted
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- ½ tsp pink peppercorns
- 2 tbsp rosemary leaves
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 thyme sprig, leaves picked
- small bunch mint, leaves chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 70ml white wine
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp brown sugar
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the gremolata
Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
Pierce 2kg lamb shoulder 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.
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 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
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.
Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint 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').
Leaving the lambIf you're going out for the day, you can leave the lamb shoulder in the oven for up to 6 hrs.