Drunken Slow Roast Shoulder of Lamb
Penge Food Centre
When I can get to Murray Bros, I always buy their lamb. Sometimes - on a Sunday - they are closed, and I buy my lamb from PFC, along with the veg.
Marinade 6-12 hours red wine, rosemary, thyme, bay, sliced onion, sliced red pepper, garlic, xvo; turning at least once. Marinade should not come too high – maybe halfway up the lamb max
Bring to room temp at least 6 hrs pre cooking – eg overnight
Lift the lamb out of the marinade and place in a deep enough roasting tray (c 5 cm)
Scoop all the veg out of the marinade.
(Keep the marinade)
Put all the veg under the lamb in the roasting tray (lamb skin side up)
Season lamb skin with salt
45-60 mins 220 high heat
Don’t let the veg burn.
Once the lamb is brown, turn the oven down to 100.
Pour the marinade over the lamb and cover with foil
1.5-2.5 hrs depending on how soft you like it
Rest 15-45 mins
While the lamb is resting, reduce the wine gravy 50% (but stop if it is getting too salty) and then drain off the fat
Good with white beans
Good with dirty salsa
Also really good with anchovy through the marinade, but means you can’t reduce the gravy so much and don’t need to salt the lamb so much