Slow-roasted shoulder of lamb
- Preparation and cooking time
- plus at least 3 hrs marinating
- Serves 4 with leftovers
For the marinade
For the gremolata
- STEP 1
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.
- STEP 2
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.
- STEP 3
Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- STEP 4
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.
- STEP 5
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.
- STEP 6
Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- STEP 7
Return the tin of onions and marinating juices to the oven to keep warm.
- STEP 8
Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- STEP 9
Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- STEP 10
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').