It’s a Sunday favourite, or an Easter classic! Pop the shoulder of lamb into a low oven to slowly roast through the day, whilst you relax and take a lovely afternoon stroll, or catch up on some ironing...
- 2kg lamb shoulder (so there’s enough for leftovers)
- 2 large white onions, quartered
For the marinade
- 1 tbsp garlic puree
- 1 shallot, finely diced
- 1 lemon, juice of
- 4 tbsp olive oil
- Handful fresh rosemary
- 1 sprig of thyme
- Ground black pepper
Top tip: Marinade the lamb and leave for at least 3 hours in the fridge, but overnight is better. When slow cooking, remember long and low!
WHAT YOU NEED TO DO
In food processor, whizz up the ingredients for the marinade together until they form a paste. You can add more olive oil if it needs loosening up. Taste for seasoning and add more salt and pepper if necessary.
Pop the lamb in a large roasting tin and pierce holes in the meat with a knife. Do this all over as it will help the marinade to really get into the meat!
Pour the marinade onto the lamb and rub all over, making sure you get into all the nooks and crannies, and into the holes you’ve just made.
Cover with cling film and pop in the fridge for at least 3 hours, but the longer the better.
Remove the lamb from the fridge. You need to do this at least half an hour before you want to cook it, so that every part of the meat has time to come to room temperature, allowing a thorough cook. Preheat the oven to 150 degrees celsius.
Slip the quartered onions underneath the lamb shoulder in the tray, add a cup of water then cover tightly with foil. Pop in the oven for 5 hours.
When the time is up, remove the lamb from the oven and allow to rest, covered with the in foil and tea towels to keep the warmth in whilst you prepare your sides. This can be left to rest for 30 minutes.
When you’re ready, use two forks to pull the juicy meat off the bone, it should just fall off!
Serve with roast potatoes with rosemary and garlic, and a gluten free feta cheese salad!