Forget about carving this easy slow-cooked pot roast – pull the fragrant, tender lamb from the bone, rustic style.
Roast shoulder of lamb with herbs and honey
Published on 09/26/2014 | By admin |
- Prep Time
- Cook Time
- Difficulty Level Easy
- (5 /5)
- 1 rating
- 1.4kg/3lb shoulder of lamb, trimmed
- A handful dried camomile (or contents of 4 camomile teabags)
- ½ bunch fresh thyme, leaves only
- 4 sprigs fresh rosemary, leaves only
- 12 fresh sage leaves, roughly chopped
- 1 tbsp dried oregano
- Salt and freshly ground black pepper
- 1 lemon, juice only
- 1 tbsp good Greek or wild flower clear honey
- 2 tbsp olive oil
- 125ml/4fl oz water
- Preheat the oven to 200C/400F/Gas 6.
- With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.
- Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.
- Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.
- Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.
- Drizzle the honey over the top of the lamb and pour over a little olive oil.
- Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture.
- After the 2½ hours cooking the lamb meat should pull away easily from the bone.
- Remove from the oven and allow to rest for 4-5 minutes.
- To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.
- Servings : 4