Jamie Oliver’s slow-roasted lamb shoulder


Made this terrific lamb dish last night. I couldn’t get lamb shoulder at my local butcher so used half a leg of lamb. It took less time to roast than the recipe, but I simply reheated it in the oven before serving.

You roast the lamb on a bed of rosemary and garlic, and then make gravy with the drippings, removing the herbs but mashing the garlic into the sauce. Adding fresh mint and red-wine vinegar gives a beautiful, rich taste. I served it with fingerling potatoes and broccoli, along with the beautiful gravy in the recipe. It was the perfect fall dinner!

Click on the link above for the recipe.

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