Slow Cooked Shoulder of Lamb with Redcurrant, Rosemary, Garlic and Lemon

This meltingly tender and succulent lamb is perfect for a party or family gathering because it sits in the oven looking after itself.   If necessary, stretching the timing is not an issue; the juices which accumulate make a delicious gravy and carving certainly isn't a worry because it will literally fall apart.

Ingredients:

  • 2.50 kg shoulder of lamb

  • 2 large sprigs of rosemary from the garden or a full bought packet

  • 3 generous tbsps. redcurrant jelly

  • 2 tbsps. olive oil

  • 1 whole bulb of garlic + 6 fat cloves garlic

  • 2 lemons

  • 2 onions and 3 large potatoes for trivet

  • 1 pint lamb (or beef would be fine) stock, made with a cube. 

  • Oven 160c

Method:

  • Strip the leaves from the rosemary, chop finely and put into a bowl

  • Peel the 6 fat cloves of garlic and grate them onto the bowl with the rosemary​​

  • Grate the lemon zest into the bowl and add the juice of the lemons.  Save the skins.​

  • Put the redcurrant jelly into a small jar (or use its own) and vigorously stir with a small fork until it breaks down to a slightly lumpy but pourable consistency.  Add it to the bowl.

  • Lastly, add the olive oil to the bowl.  Stir together.  You should now have a spreadable and very flavourful paste

  • Using a very sharp knife (a bread knife or a clean Stanley knife) make several slashes in the lamb skin and spread the mixture over the lamb, pushing it into the slashes using your fingers.

  • Leave to marinate like this to absorb the flavour for as long as you can, over night would be good, but do what you can.​​

  • Just before cooking, cut the onions in half - no need to peel them, their brown skins will add colour to your gravy and place them in the bottom of a large roasting pan.  Now cut the potatoes into large chunks, similar in size to the onions and put them into the roasting pan with the onions to create a trivet for the lamb. 

  • Sit the lamb on top of the onions and potatoes and pour in 1 pint of hot lamb stock (made with a cube).

  • Rub away any loose papery skin from the garlic bulb, tuck it into the roasting pan and add the lemon shells

  • Cover the whole lot tightly with a double layer of foil and cook in the oven at 160c without disturbing it for 4 hours.

  • After 4 hours undisturbed cooking the lamb will be falling from the bone but still beautifully moist.​​

  • Allow the lamb to rest for at least 20 minutes, preferably 30 minutes before serving.

  • Remove the lemon shells from the juices and discard.  The onions and potatoes will be delicious but not particularly pretty.

  • Remove the garlic bulb from the juices and squeeze the soft pulp onto a saucer, squash to a puree with a fork and stir it into the lamb juices.  ​

  • The lamb juices may be boiled hard to reduce and create a delicious gravy.  Add a little cornflour to thicken if you wish.

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