Another Jamie Oliver favorite
Ingredients:
- a bunch of fresh rosemary
- 2 kg lamb shoulder with the bone
- sea salt and freshly ground pepper
- olive oil
- a head of garlic cloves separated but unpeeled
For the sauce:
- 1 Tb flour
- 1/4 to 1/2 a Liter chicken or vegetable stock
- 2 heaping Tb capers drained rinsed and chopped
- a large bunch of fresh mint
- 1 Tbs red win vinegar or more to taste
Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it’s done if you can pull the meat apart easily with two forks.
Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest. . Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won’t need gallons of gravy, just a couple of flavorsome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.
Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a jug. Place the lamb in the middle of the table, and shred the it in front of your guests.
Serve with roasted veggies if you have another oven or mashed potatoes or a purée of panais or jerusalem artichokes or a tian!
