Slow Cooked Mini Shoulder of Lamb

by Stefan Kolsch

Serve with couscous and roasted vine tomatoes


6 Mini Shoulders of Lamb
Olive Oil
Fine Sea Salt and freshly milled Black Pepper
6 sprigs of Rosemary
6 sprigs of Thyme
1 Garlic Bulb (cloves peeled and 3 quartered)
2 Red Onions (quartered)
3 Carrots (cut into batons)
2 sticks Celery (sliced)
1 large Leek (washed and sliced)
4/5 ripe Tomatoes (halved)
2 Bay Leaves
1x 375g Tinned Tomatoes
½ Bottle Red Wine or 375ml Dry Cider

Slow Cooked Mini Shoulder of Lamb


Preheat the oven to 200ºC/400ºF/Gas 6, rub the Lamb with oil, salt and pepper and place in a large roasting tin and brown until golden all over. Add the rosemary, thyme, garlic, onions, carrots, celery, leek, fresh tomatoes and bay leaves followed by the wine and tinned tomatoes. Cover the tin with a double layer of tin foil and lower the temperature to 140ºC/275ºF/Gas1 and cook for 2½-3 hours or until the lamb is sticky and tender.

Place the Lamb on a warm plate and remove the herbs and garlic. Carefully remove the netting with scissors and surround the lamb with the vegetables, rest for 15 minutes.

To make the gravy use 300ml of the remaining cooking liquid from the roasting tin, reduce to the desired consistency and season to taste; if you like you can add a little redcurrant jelly.

Serve with couscous and roasted vine tomatoes.

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