I am not a big fan of lamb and only eat it occasionally. Easter is one of these occasions, as lamb is the traditional dish served on Easter Sunday. There are different ways to cook lamb, slow roasting the lamb shoulder is an easy method as it does not require a lot of preparation. This recipe is from Nigella’s cook book “Kitchen: Recipes from the Heart of the Home“. I love how the Rose wine gives the lamb a lovely fruity flavour.
Slow Roasted Lamb Shoulder with Garlic, Thyme, Olives and Rose Wine
(based on Nigella’s recipe)
Shoulder of lamb with bone
Tin of anchovies
Jar of pitted black olives
Bunch of fresh thyme
500ml of Rose wine
Salt and freshly ground pepper
Seal the lamb on a roasting tin on both sides seasoning it with salt and pepper. Once you have sealed the meat, put it away for a few minutes.
Add garlic cloves with skin on, anchovies, olives and wine into the roasting tin. Mix it together and cook for a few minutes. Add thyme and mix.
Remove from the stove and add lamb shoulder into the roasting tin. Set your oven for 150C (fan oven) and put the roasting tin covered with kitchen foil inside the oven. Cook for 2 and a half hours.
Serve with roast potatoes and vegetables.