Roast Lamb Shoulder Recipe For Family & Friends | Jamie Oliver

By Jamie Oliver · 150 min

Ingredients

Instructions

1. Preheat the oven to the highest setting.
2. Lay half the rosemary in a high-sided roasting tray. Break up the garlic bulb and scatter half the unpeeled cloves over it.
3. Cut slashes across the lamb's fat, rub with oil, sea salt and black pepper, place in the tray and scatter the remaining rosemary and garlic on top.
4. Cover the tray tightly with foil and roast, turning the oven down to 170°C/325°F/gas 3 straight away, for about 4 hours, until the meat pulls apart easily with two forks.
5. Peel the potatoes and cut into large chunks. Peel the carrots and swede and cut into small chunks. Separate the greens' leaves and finely slice the tougher stalks.
6. When the lamb is nearly done, boil the potatoes, carrots and swede in salted water for 20 minutes, until tender.
7. Drain, steam dry, then mash with a knob of butter. Add some cooking water for a smoother texture if you like. Keep warm covered over simmering water.
8. Remove the lamb, cover loosely with foil and a tea towel, and rest it on a board.
9. Bring a large pan of salted water to the boil for the greens.
10. Pour off most of the fat from the tray, discard rosemary stalks, place over medium heat and stir in the flour.
11. Pour in the stock, scraping up the sticky juices from the base of the tray. Drain, finely chop and add the capers, then simmer for a few minutes on low heat.
12. Finely chop the mint and stir it into the gravy with the red wine vinegar just before serving.
13. Cook the greens and stalks in the boiling water for 4-5 minutes until just soft. Drain and toss with the remaining butter, salt and pepper.
14. Serve everything together, shredding the lamb at the table.

Summarized from Jamie Oliver's video. Watch it for the details.

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