Ingredients

Method

• 2 kg bone-in lamb shoulder
• 6 cloves garlic, minced
• 4 T dried oregano
• 4 T fresh rosemary, chopped
• 1 t salt
• 1 t pepper
• 4 T olive oil
• 1 onion, quartered
• 1 cup chicken stock or water
For the gravy:
• lamb roasting juices
• 2 T butter
• 2 T flour
• stock, if necessary
For the mint-and-walnut crumb:
• 75 g walnuts, toasted
• 20 g mint leaves
• 20 g parsley
• 1 clove garlic (optional)
• 1 lemon, zested
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 230°C. Rub the lamb with the garlic, herbs, salt, pepper and olive oil, then marinate for at least 30 minutes (or overnight) in the fridge. Preheat the oven to 230°C. Place the marinated lamb in a deep roasting tray with the onion and stock or
water. Roast uncovered for 45 minutes until golden. Cover tightly with baking paper and foil, reduce the oven’s temperature to 110°C, and roast for 10–12 hours until fall-apart tender. Rest before serving.

2.  To make the gravy, strain the lamb juices. Melt the butter in a saucepan, then add the flour and cook for 3–5 minutes. Whisk in the hot lamb juices and stock, then simmer until glossy.

3. To make the mint-and-walnut crumb, process the ingredients in a blender or food processor until coarse and spoonable. Scatter over the lamb or serve on the side with  Yorkshire puddings and gravy.

Find the recipe for Megan's Yorkshire puddings here. 

Find more roast recipes here. 

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food Assistant: Bianca Jones