Easter roast lamb

This is a lovely and simple way to cook lamb. The herbs and lemon cut through the fattiness of shoulder of lamb and zing on the palette – especially with the addition of the caper mint sauce! In case you’re interested this is locally reared lamb from Jen-Dee farm under two miles away.  You can find out more in a previous post https://thepixelchef.co.uk/on-the-farm-exhibiting-at-the-dragonfly-gallery/

For the marinade
4 sprigs of rosemary
Bunch of fresh mint
4 garlic cloves
Juice of 3 lemons
3 tablespoons of olive oil

For the lamb
1½ kg shoulder of lamb, on the bone
1 red and 1 brown onion cut into wedges
8 garlic clove lightly crushed
2 sprigs of rosemary
1 large carrot
Glass of red white wine

Caper mint sauce
Large bunch of mint
Tablespoon of capers
100ml red wine vinegar

Put the all the ingredients into a food processor and blend until smooth.

To cook the lamb
Put all of the marinade ingredients in a food processor and blend make to a smooth paste. Make lots of cuts across the top of the shoulder, then rub the marinade mixture all over the lamb.  Leave for at least 2 hours to marinade

Heat oven to 160C/gas 3.

Scatter the chopped onions, carrots and crushed garlic onto the base of a large roasting tin. Place the lamb on the top and scatter with the remaining rosemary sprigs and roast for 1 hr. Pour in the wine and roast for a further 2 hrs until the meat is really tender. Leave to rest for 15 mins then serve carved or pulled into thick chunks with caper mint sauce.Spring lamb (17)

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