AuthordanieldiverA slow cooked shoulder of lamb is such a treat. It is less expensive than leg of lamb and is best cooked on a low temperature for a long period of time to break down the collagen. Breaking down the collagen results in a tender, moist joint that will come away from the bone with the gentlest of nudges. Leftovers should you be lucky enough to have any make the most wonderful pita pocket filling. Heat through in a small oven dish with a splash of water covered with foil until piping hot. Meanwhile, add some minced garlic, dried or fresh mint, and some salt to Greek yoghurt and stir together. Stuff your pita pocket with the hot lamb, some shredded iceberg lettuce and spoon some sauce in and eat greedily.
Heat oven to 170°C / 150°C fan. Chop the carrots, onion, and garlic(no need to peel carrots, onion or garlic) Drop into the base of a large roasting tin along with the bay leaves.
Mince the cloves of garlic for the rub into a small bowl. Then stir in all the other ingredients in the rub. Using the tip of a knife make several incisions a couple of centimeters deep that will help the rub penetrate the lambs flesh. Massage the rub all over the shoulder massaging it into the incision and don't forget to do the underside too.
Place the should of lamb on top of the vegetables in the roasting tin. Add 125ml of water to the tin, cover the tin with foil and cook for 4 hours covered and a further 30 minutes uncovered which will allow the meat to brown. Transfer the meat to a large platter or cutting board and allow the meat to rest for at least 30 minutes but up to an hour would be fine.
Meanwhile, prepare the gravy. Using a slotted spoon remove the vegetables from the roasting tin and discard. Reduce the liquid in the roasting tin over a medium heat until reduced by half. Add the beef stock, in a small bowl whisk together the corn flour and water then whisk into the gravy continue to whisk until the gravy thickens. Then stir through the honey and soy sauce and taste and add a little more of each as required.
Slice or shred the lamb and serve.
Ingredients
Directions
Heat oven to 170°C / 150°C fan. Chop the carrots, onion, and garlic(no need to peel carrots, onion or garlic) Drop into the base of a large roasting tin along with the bay leaves.
Mince the cloves of garlic for the rub into a small bowl. Then stir in all the other ingredients in the rub. Using the tip of a knife make several incisions a couple of centimeters deep that will help the rub penetrate the lambs flesh. Massage the rub all over the shoulder massaging it into the incision and don't forget to do the underside too.
Place the should of lamb on top of the vegetables in the roasting tin. Add 125ml of water to the tin, cover the tin with foil and cook for 4 hours covered and a further 30 minutes uncovered which will allow the meat to brown. Transfer the meat to a large platter or cutting board and allow the meat to rest for at least 30 minutes but up to an hour would be fine.
Meanwhile, prepare the gravy. Using a slotted spoon remove the vegetables from the roasting tin and discard. Reduce the liquid in the roasting tin over a medium heat until reduced by half. Add the beef stock, in a small bowl whisk together the corn flour and water then whisk into the gravy continue to whisk until the gravy thickens. Then stir through the honey and soy sauce and taste and add a little more of each as required.
Slice or shred the lamb and serve.