Incredible Slow Roasted Shoulder of Lamb

Ingredients

Lamb

• 1 (2 kg)  lamb shoulder, bone in (ask the butcher to score lightly between the bones for you)

• 1 bunch fresh rosemary (a large bunch, or two small bunches)
• 1 bulb of garlic, unpeeled (use 2 bulbs if you love garlic)
• olive oil
• sea salt, crushed
• black pepper, freshly ground

Sauce

• 1 tablespoon flour
• 500 ml chicken stock (from a can or carton is fine)
• 2 tablespoons capers, soaked, drained and chopped (optional, I hate capers, so I leave them out)
• 1 bunch fresh mint, leaves picked off and very finely chopped (a large bunch, or 2 small bunches)
• 2 tablespoons red wine vinegar

Directions

1. 1

   First, preheat your oven up as hot as it will go.

2. 2

   Now, using a sharp knife, slash through the fat layer of the lamb at about 1" (2.5cm) intervals, then do it in the opposite direction to form a diamond pattern.

3. 3

   Pour a little olive oil into the base of a high-sided (2-3" deep) roasting tin and then add half of the rosemary sprigs - Jamie is quite generous with the amount of rosemary, so don't be shy about it - I guess I used about 12 x 5" sprigs on the bottom, and another 10-12 on top).

4. 4

   Scatter over half of the unpeeled garlic cloves (a full bulb if you're a garlic freak, half a bulb if you're a little more timid).

5. 5

   Now place the lamb on top, pour over enough oil to coat the lamb and rub it in with your hands.

6. 6

   Sprinkle with sea salt and black pepper and rub into the lamb.

7. 7

   Scatter the rest of the rosemary and garlic cloves on top of the lamb.

8. 8

   Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven.

9. 9

   Immediately turn the heat down to 170°C (325°F) or slightly lower if your oven is fan forced - I cooked mine at 160°C in my fan forced oven.

10. 10

    Cook for four hours.

11. 11

    When the lamb is cooked, remove from the oven, remove the foil, and you will find the large bone simply pulls away clean.

12. 12

    Now, use two forks to separate the meat from the smaller bones, and pile the meat onto a plate - being careful to remove any small bones.

13. 13

    Cover meat and keep warm while you prepare the sauce.

14. 14

    Remove and discard any sprigs of rosemary in the baking tin - (don't worry about the little leaves that have fallen off the sprigs).

15. 15

    Remove the roasted garlic cloves to a plate and let them cool a little.

16. 16

    Pour off all but about 1 tablespoon of oil, but try to ensure that you leave the cooking liquor in the pan - this is achieved easily with a separating jug OR you can pour the whole lot into a tall glass and allow the oil to rise to the top, pour off the excess oil, and pour the rest back into the pan.

17. 17

    Now, pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.

18. 18

    Place the roasting pan on the stove (I place it over two hobs) over a medium heat.

19. 19

    Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.

20. 20

    Boil, stirring, for about 5 minutes (this doesn't make a thick gravy, so don't be concerned if it doesn't thicken much).

21. 21

    Now add the finely chopped mint and the red wine vinegar and the capers if using.

22. 22

    Boil briefly and then pour into a jug remember this is more of a sauce than a gravy, so it won't be thick.

23. 23

    Serve the lamb, giving each person about 3-4 tablespoons of the sauce poured over the top of the meat.