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A melt-in-the-mouth lamb dish ideal for Sunday lunch
The overnight marinating of the shoulder is essential, so make sure to start this at least a day ahead. Serve with creamy mashed potatoes and seasonal vegetables.
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Method
On Saturday
- Crush a large head of garlic, add sea salt and grated lemon zest, cracked black pepper, olive oil, rosemary and thyme into a coarse paste
- Make slits in the lamb and rub the paste all over the lamb, working it into the slits.
- Place in a roasting pan, cover with tin foil and chill over night to let the flavours work their magic.
On Sunday
- Bring the lamb up to room temperature
- Pre-heat oven to 180C
- Pour over 2 cups red wine and 2 cups water. Add extra rosemary and thyme.
- Cover roasting dish with tin foil, braise in oven for 3 hours.
- Remove tin foil and increase oven to 230C continue to cook for about an hour.
- Remove lamb from roasting tin and set aside to rest for 10 minutes.
- Pour the liquid through a sieve and discard any fat.
- Add a pinch cornflour and whisk in, bring up to boil to make the gravy.
- Use meat forks to pull apart the lamb, it will be tender and succulent. Enjoy with the thickened gravy.