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    Glynn Purnell's Caramelised, slow cooked lamb with summer green vegetables

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    Glynn Purnell's Caramelised, slow cooked lamb with summer green vegetables

    • Preparation time: 15 minutes plus marinating
    • Cooking time: 2 ½ hours
    • Total time: 2 ¾ hours plus marinating

    Serves: 6


    For the lamb:
    1 shoulder of lamb on the bone (about 1.8kg)
    1 tbsp ground cumin
    1 tbsp ground ginger
    1 tsp chilli flakes
    ½ tbsp garam masala
    ½ tbsp ground cinnamon
    2 bulbs of garlic, split into cloves
    2 onions, peeled and quartered
    20g pack fresh rosemary
    25g light brown sugar

    For the summer green vegetables:
    200ml sunflower oil
    50ml white wine vinegar
    1 tsp Dijon mustard
    200g pack trimmed fine green beans
    200g fresh podded peas
    200g mange tout
    2 heads little gem lettuce
    50g baby spinach
    ½ x 100g bag watercress 


    1. Mix all the spices together and rub all over the lamb. Leave in a fridge overnight so that the lamb takes on all the flavour of the spices.

    2. Preheat oven to 180°C, gas mark 4. Take the lamb out of the fridge and allow to return to room temperature.

    3. Put the garlic and onions into a roasting tin with the rosemary, and place the lamb on top. Put into the oven and cook for 2- 2½ hours

    4. While the lamb is cooking whisk together the sunflower oil, vinegar and mustard to create a vinaigrette.

    5. Separate the leaves of the little gem lettuce, and put in a bowl with the spinach leaves. 

    6. Bring a pan of salted water to the boil. Top and tail the green beans and drop into the boiling water. After 2 minutes add the peas and mange tout and boil for a further 1 minute.

    7. Drain off the vegetables and immediately add to the bowl with the little gem and spinach. Add the watercress and dress all the leaves and vegetables in the vinaigrette.

    8. When the meat is cooked through and very soft, take out of the oven and leave to rest. Once rested, sprinkle the fat side of the lamb with the brown sugar and, using a blow torch or under a hot grill, caramelise the sugar and the fat.

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