Slow-Roast Shoulder of Lamb
My good friend Oscar is the owner of Cillar de Silos, a bodega that makes wonderful wines in the Ribera del Duero region of Spain. I like inviting him round for a meal when he visits London because he always brings a fantastic bottle of red, such as his Crianza. To compliment the wine, I cook something like this lamb recipe.
The lamb tastes delicious served with a green salad and my baked potatoes and apples.
- Trim the lamb joint of any excess fat or sinew and place it in a comfortably fitting roasting tray.
- Using a pestle and mortar, pound the garlic, parsley and about 1 teaspoon each of salt and pepper to a paste. Pat this mixture all over the joint.
- Mix the wine, water and olive oil together and slowly pour over the lamb, while you keep rubbing the paste in. You will end up with a garlicky liquid in the base of the tray. Sprinkle the thyme leaves over the joint. Cover and leave the lamb to marinate for 2 hours. Preheat the oven to 140°C/275°F/gas 1.
- Start cooking the roast with the inner side of the joint uppermost: cook for 3 hours, basting the lamb every 15 to 20 minutes. After 3 hours, turn the shoulder over and turn the oven up to 220°C/425°F/gas 7. Roast for a further 25 minutes to create a crispy outside. Let it rest for 15 minutes before carving.
Serves 4 to 6
- 1 shoulder of lamb (approx. 2.5kg), bone in
- 8 garlic cloves
- handful of flat-leaf parsley leaves
- sea salt and freshly ground black pepper
- 800ml dry white wine
- 200ml water
- 2 tablespoons extra virgin olive oil
- 3 thyme sprigs, leaves stripped