Slow-roast lamb shoulder

Name: Slow-roast lamb shoulder
Prep time: 20 min
Cook time: 4 h 10 min
Total time: 4 h 30 min
Yield: 8 serving(s)
Ingredients: 4 tinned anchovy fillets, chopped; Finely grated zest of 1 lemon; 3 fresh rosemary sprigs, leaves picked and chopped; 2 tbsp. olive oil; 2 Welsh lamb shoulder (on the bone); 1 large onion, cut into thick rings (leave skin on); 5 garlic cloves (in their skins); 2 tbsp. cornflour; 100 mL white wine; Small handful fresh mint

This meltingly tender lamb is a luxurious yet inexpensive way to feed a crowd.

By The Good Housekeeping Cookery TeamPublished: 26 March 2013

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

4 hrs 10 mins

Total Time:

4 hrs 30 mins

Cal/Serv:

467

Ingredients

4
tinned anchovy fillets, chopped
Finely grated zest of 1 lemon
3
fresh rosemary sprigs, leaves picked and chopped
2 Tbsp.
olive oil
2
Welsh lamb shoulder (on the bone)
1
large onion, cut into thick rings (leave skin on)
5
garlic cloves (in their skins)

For the gravy

2 Tbsp.
cornflour
100 ml
white wine
Small handful fresh mint

Directions

1. Step 1
  Preheat the oven to 220°C (200°C fan) mark 7. In a small bowl mix together the anchovy fillets, lemon zest, chopped rosemary, oil and plenty of seasoning. Next, lay the lamb shoulder on a board and slash the fatty side well with a sharp knife. Rub the marinade all over the lamb.
2. Step 2
  Put the onion slices and garlic into a roasting tin (just large enough to hold the lamb). Lay the lamb on top (slashed-side up) and cover the tin with foil. Turn the oven down to 170°C (150°C fan) mark 3. Slow-roast for 4hr, removing foil for the last 45min to allow the lamb to brown. The lamb is ready when you can shred the meat off the bone with two forks.
3. Step 3
  Transfer the lamb to a board and cover again with foil while you make the gravy (lamb can rest happily for up to 45 min).
4. Step 4
  Pour off most of the fat from the roasting tin (leaving the onions and garlic in place). Whisk in the cornflour, then the wine and mint (stalks and all). Bring to the boil, whisking frequently (and squishing the vegetables), until the gravy thickens. Add about 200ml water and simmer until gravy reaches the desired consistency. Strain; check the seasoning. Serve with lamb.