Jamie Oliver says with this recipe, he’ll show his readers how “utterly incredible a slow-roasted shoulder of lamb can be.”
It’s Good Friday and the beginning of Passover. This was the recipe of choice. His promise was amazingly understated. It is so incredibly delicious! Thank you, Jamie Oliver!
Roasted Lamb Shoulder
500 g greens, such as white cabbage, Savoy cabbage, Brussels tops or cavolo nero, leaves separated, stalks finely sliced
1 large bunch fresh rosemary
2 kg quality shoulder of lamb
freshly ground black pepper
1 bulb garlic, unpeeled, broken into cloves
Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it’s done if you can pull the meat apart easily with two forks.
Source: Jamie Oliver