Melt-in-your-mouth Lamb Shoulder with Palace herbs
This is a roast that keeps on giving. The leftovers are tossed with the Moroccan spiced cauliflower, and served with speckled lentils and a dollop of Greek Yogurt.
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- 1 or 2kg lamb shoulder from Jacob’s Ladder Farms
- Sea salt and freshly ground pepper
- A little rub of olive oil
- A whole bulb of garlic
- 1 bundle of Patchwork Farm herbs (includes rosemary, thyme and bay)
- 1 glass of red or white wine (Good Taste suggestions below)
- Crank your oven up to 230°C/gas 7.
- If the lamb has a layer of fat on it, score (i.e. cut into it) in a crisscross pattern.
- Place the lamb in a large roasting tin.
- Rub the meat with a little oil. Massage in a good hit of salt and pepper.
- Toss the herbs in to the tin and use your hands to give every a good mix to release all those flavours. Tuck the garlic in around the meat.
- Add a glass of wine.
- Cover with foil. Pop in the oven. Reduce heat to 170C/Gas3.
- Roast 4 hours (if you’re cooking a 1kg joint – i.e. half a shoulder – reduce cooking time to 2 ½-3hrs).
- Keep an eye on the meat throughout cooking. When it’s fall-apart-tender it’s done – check by pulling a little away from the side with a fork. It shouldn’t give any resistance.
- Let it rest while you make up your sides: simple boiled potatoes, the spiced cauliflower below, and/or a pea shoot and mint salad are all complete winners.
- Wine suggestion from Manish at Good Taste Food & Drink
- A soft, fruity Beaujolais goes particularly well.
Crystal Palace Food Market http://crystalpalacefoodmarket.co.uk/