From one of Jamie Oliver’s books.
Ingredients
- A large bunch of fresh rosemary
- 1 x 2.2 pound shoulder of lamb
- Olive oil
- Sea salt and fresh ground black pepper
- 1 clove of garlic, unpeeled, broken into cloves.
- I tbsp flour.
- 2 cups good quality hot chicken or veg stock.
- 2 heaped tablespoons of capers, soaked, drained and chopped
- A large bund of fresh mint, leaves picked
- 2 tablespoons of red wine vinegar
Directions
- 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 pan. Rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan 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 aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours. – it’s done if you can pull the meat apart easily with 2 forks.
- Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Pour away most of the fat from the roasting pan discarding any bits of rosemary stalk. Put the pan on the stovetop over medium heat and mix in the flour (1tbsp). Add the stock , stirring and scraping the sticky goodness off the bottom of the pan. Add the capera, turn the heat down and simmer for a few minutes. You won’t need gallons of gravy….just a couple of flavoursome spoonfuls each.
- Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Shred the lamb in front of your guests.
