Slow roast lamb shoulder with roast garlic, grains & tomatoes

Name: Slow roast lamb shoulder with roast garlic, grains & tomatoes
Prep time: 15 min
Total time: 4 h 15 min
Yield: 8
Ingredients: 3 onions, sliced; 4 garlic bulbs, sliced in half horizontally; 20 g packs fresh rosemary; Bone-in shoulder of lamb, about 1.7kg; 2 tbsp olive oil; 500 ml Cooks’ Ingredients Lamb Stock; 25 ml white wine; 250 g packs Waitrose Barley, Wheatberries, Spelt & Rice; 100 g Cooks’ Ingredients Sunkissed Tomatoes; 1 tbsp red wine vinegar; 25 g packs fresh mint, finely chopped

A delightfully succulent and flavoursome lamb shoulder which just falls off the bone. A perfect recipe for entertaining or a Sunday roast.

4.5 out of 5 stars(2) Rate this recipe

Serves8
CourseMain meal
Prepare15 mins
Cook4 hrs
Total time4 hrs 15 mins

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Ingredients

3 onions, sliced
4 garlic bulbs, sliced in half horizontally
2 x 20g packs fresh rosemary
Bone-in shoulder of lamb, about 1.7kg
2 tbsp olive oil
500ml Cooks’ Ingredients Lamb Stock
25ml white wine
4 x 250g packs Waitrose Barley, Wheatberries, Spelt & Rice
100g Cooks’ Ingredients Sunkissed Tomatoes
1 tbsp red wine vinegar
2 x 25g packs fresh mint, finely chopped

Method

Preheat oven 220°C, gas mark 8. Scatter the onions, garlic and half the rosemary over the bottom of a deep-sided roasting tin. Place the lamb on top, slash the skin and rub with the oil then season. Place the remaining rosemary on top, pour over the stock and wine, then cover tightly with foil. Place in the hot oven and immediately reduce the heat down to 150°C, gas mark 2. Leave to slowly cook for 4 hours, or until the meat is falling off the bone, removing the foil halfway through.
Lift the meat from the pan. Squeeze the garlic from its papery skin and discard the skin. Then in the pan, stir the grains, tomatoes, vinegar and mint into the onions and garlic and cook on the hob for 2-3 minutes to heat through.
Serve spoonfuls of the grains with the lamb and some steamed green vegetables.