Shoulder of Slow Roasted Lamb

with green olives, coriander and lemon

Shoulder of Slow Roasted Lamb

with green olives, coriander and lemon

For the Lamb Rub
Place all ingredients into a food processor and mix to a paste. Make a few slashes in the meat and rub the paste into and all over the shoulder. Put lamb aside for a few hours or refrigerate overnight.

For the Wild Nettle Gratin
Place all ingredients into a bowl and mix, then pour into a well-greased ovenproof dish and scatter with the breadcrumb topping. Place into 150C oven for 1 hour.

For the Lamb Shoulder
Pre heat oven 170C. Into a heavy-based baking dish, place red onions, thyme, fennel seeds, pomegranate molasses, and chicken stock. Place shoulder on top of onions. Cover with foil and place into oven. Reduce temperature to 150C and cook for 5 hours. Check after 2 hours and every hour after, topping up the liquid so it doesn’t dry out. Maintain a cup of liquid at all times. After 5 hours, remove the foil, scatter green olives around the lamb and continue cooking for another hour. When cooked, meat should be falling off the bone. Pour reserved juices and onions into a saucepan and bring to the boil. Turn down to simmer and let reduce and thicken slightly.

To Serve
Place shredded lamb onto serving platter, pour hot onions and olives over the top, then scatter with pomegranate seeds and parsley and a dollop of sheep milk yoghurt.

Recipe courtesy of 2 Macs Farm.

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