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Roast Lamb Shoulder

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Lily
Published
Easter Sunday is just around the corner and this slow roast dinner is the one you NEED to impress everyone at the dinner table during your Easter festivities.

Time: 4 ½ hours, plus marinating time
Serves: 4

For the lamb:
1 Lamb Shoulder, bone-in
1 tbsp Dijon mustard
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tbsp olive oil
2 tsp sea salt flakes
1 tsp black pepper
200ml chicken stock
50ml white wine vinegar
For the buttered root veg:
500g baby carrots, peeled
1 head Savoy cabbage, roughly sliced
3 tbsp butter
1 tbsp honey
1 tsp sea salt
For the braised lettuce & bacon:
1 tbsp butter
100g streaky bacon, diced
2 baby gem lettuces, halved
Bunch of spring onions, cut into 5 cm lengths
200g frozen peas
100ml chicken stock
1 tbsp lemon juice
Parsley, sprigs to garnish
For the mint sauce:
Small bunch of fresh mint leaves, finely chopped​
2 tbsp boiling water​
1 tbsp white wine vinegar​
1 tsp sugar​
Pinch of salt​
Boiled potatoes to serve
Salt & pepper to taste

Preheat the oven to 160°C/140°C fan/320°F/ Gas Mark 3. Mix garlic, olive oil, rosemary, thyme, mustard, salt, and pepper. Rub all over the lamb and let marinate for 1 hour (or overnight). Place in a roasting tin, add chicken stock & vinegar, cover with foil, and roast for 3-4 hours until tender.
Towards the end of the cooking time, turn up the heat to 160°C/325°F/Gas Mark 3, remove the tin foil, baste the meat and return to the over to roast for a further 20 minutes
Place the carrots in a pan with approximately 200 ml of water and simmer for 6-8 minutes. Add the chopped cabbage and allow to wilt as the water evaporates for a further 3-4 minutes. When the carrots are tender, toss in butter, honey & salt.
Cook diced bacon until crispy. Remove and set aside. In the same pan, melt butter, place baby gem cut-side down, add spring onions and cook for 2 minutes until golden. Pour in stock & lemon juice, simmer for 3 minutes, then stir in peas & bacon.
For the mint sauce, add all of the ingredients into a small bowl, stirring until sugar dissolves, and let sit for 5–10 minutes before using.
Shred the lamb and serve with boiled potatoes, the braised lettuce & peas and buttered root vegetables. Drizzle with the mint sauce and enjoy!
Category
Food
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