Roast shoulder of lamb with garlic and rosemary
Whole shoulder of lamb on the bone
8 cloves garlic, peeled & cut in slivers
4 stems fresh rosemary, in small sprigs
2tbsp olive or rapeseed oil
Salt and pepper
150ml (1/4 pt) white wine
1tbsp plain flour
600ml (1pt) lamb or vegetable stock
How to make it…
Using a sharp knife pierce holes all over the surface of lamb, spacing them regularly. Push a sliver of garlic and a sprig of rosemary into each hole.
Place the lamb on a rack in a shallow roasting tin, drizzle with the oil and season.
Cook at 160°C/Gas 3 for 4 hours until the meat is really tender. Pour the wine over the lamb after 3 hours and return to the oven.
Once the lamb is cooked, lift it onto a warm serving plate, cover and allow to rest for 15 minutes whilst you make the gravy.
Spoon most of the fat out of the roasting tin then add the flour and stir until smooth. Now gradually blend in the stock then place on the hob and bring up to simmering point, stirring continuously. Allow to simmer for 2 minutes then pour into a warm gravy boat and serve with slices or chunks (easier!) of the lamb.