(2 kg) lamb shoulder, bone in
1 bunch fresh rosemary (a large bunch, or two small bunches)
1 bulb of garlic, unpeeled (use 2 bulbs if you love garlic)
1 Tblsp flour
Juice from roasting pan
Oil from roasting pan
2 Tblsp Red wine vinegar
Bunch of peppermint finely chopped
- Turn your oven up as HOT as it will go.
- Now, using a sharp knife, make a diamond pattern in the fat layer on your lamb.
- Add half of the rosemary sprigs to the bottom of the roasting pan.
- Scatter over half of the unpeeled garlic cloves (a full bulb if you’re a garlic freak, half a bulb if you’re not so keen on it).
- Place the lamb on top, I never add oil to my lamb – it already has enough fat on it and this will melt over the lamb as it cooks.
- Sprinkle with sea salt and black pepper.
- Squeeze the lemons over the top of the lamb.
- Scatter the rest of the rosemary and garlic cloves on top of the lamb.
- 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 or BBQ.
- Immediately turn the heat down to 160C if you’re using a fan forced oven, or 170C if not.
- Cook for four hours.
- Once cooked, remove from the oven, remove the foil, and you will find the large bone will easily pull away from the meat.
- Now, use two forks to separate the meat from the bones, and pile the meat onto a plate.
- Cover meat and keep warm while you prepare the sauce.
- Remove the rosemary from the baking tin.
- Remove the roasted garlic cloves to a plate and let them cool a little.
- Pour the cooking juices/oils into a jug. The oil will separate from the juice. Use about a table spoon of the oil – put this back in your roasting pan. Separate the rest of the oil from the juice. Add the juice to the roasting pan.( I keep the rest of my oil in a glass jar and use this to roast vegies DELISH! Just be careful to pour into the glass jar when it’s cooled down, not when it’s hot.)
- Pop the roasted garlic cloves out of their skins, add to the roasting pan and smash up with the back of a wooden spoon.
- Place the roasting pan on the stove on a medium heat.
- Stir in 1 tablespoon of flour, then stirring constantly with a wooden spoon, gradually add the chicken stock.
- Boil, stirring, for about 5 minutes (remember this is a sauce, not a gravy, so it won’t be thick).
- Now add the finely chopped mint and red wine vinegar.
- Boil briefly and then pour into a jug.
- Dinner is ready. Serve with roast vegies or a roast pumpkin salad.
- Voila! Magnifique!