Now winter is approaching I suppose it is time to start thinking about roasting your favourite joint. Lamb is an old favourite of mine so when I came across this recipe I just had to share it with you.
Serves 6-8
1 shoulder of lamb (2.5kg) bone in from Gladwins online butchers
8 cloves of garlic
a handful of parsley leaves
800ml dry white wine
2 tbsp extra-virgin olive oil
3 sprigs of thyme, leaves stripped
Trim the lamb joint of excess fat and sinew and place in a roasting tray.
Using a pestle and mortar, pound to a paste the garlic, parsley and half a teaspoon each of salt and pepper. Pat this mixture all over the joint.
Mix the wine, 200ml of water and oil together and slowly pour over the lamb, while you keep rubbing the paste in. You will end up with a garlicky liquid in the base of the tray.
Sprinkle the thyme over the joint, cover and leave the lamb to marinate for two hours.
Preheat the oven to 140c/gas mark 1.
Start cooking the roast with the inner side uppermost. Cook for three hours, basting the lamb every 15 to 20 minutes.
After three hours turn the shoulder over and turn the oven up to 220c/gas mark 7.
Roast for 25 minutes more. Let it rest for 15 minutes before carving.
Serve with green salad and baked potatoes.
ENJOY!
To compliment this dish I would recommend a bottle of red wine such as Crianza.
