Directions
- 1Preheat the oven to 200c fan/220c.
- 2Place onions, garlic, thyme, bay leaves, and rosemary in a baking tray. Drizzle with olive oil.
- 3Place lamb shoulder on the bed of vegetables, brush with olive oil, season with sea salt and pepper.
- 4Roast for 30 minutes.
- 5Add 500ml chicken stock to the tray.
- 6Cover the tray tightly with foil.
- 7Reduce heat to 160c fan/180c.
- 8Bake for 4 hours, do not baste or take out of the oven.
- 9Remove foil and cook for another 30 minutes.
- 10Rest, covered with foil, for 30 minutes before serving.
- 11Make mint sauce: Mix fresh mint, fresh coriander, dried mint, pomegranate molasses, balsamic vinegar, and honey.
- 12Serve with the mint sauce.
Ingredients
- 1.5 kg shoulder of lamb
- 6 onions
- 6 garlic
- 4 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 500 ml chicken stock
- 1 handful fresh mint
- 1 handful fresh coriander
- 1 pinch dried mint
- 1 tablespoon pomegranate molasses
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Equipment
ovenbaking trayfoilspoonknifefork
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