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| THE LIGHTHOUSE |
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you are here: Recipes | Ashleigh's Lamb Recipe |
Ashleigh's Lamb Recipe
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Ashleigh's Lamb Recipe
Ingredients:
5 garlic cloves, peeled, plus 1 full head, cloves separated but unpeeled
3tbsp rosemary leaves, chopped, plus 2 large bunches rosemary
2tbsp soy sauce
1 shoulder of lamb
4 onions, peeled and cut into large chunks
500ml Verjuice
250ml (0.5pt) strong chicken or lamb stock
Preparation:
Heat the oven to 140 C, Using a pestle and mortar, make a paste with the 5 peeled garlic cloves, chopped rosemary and soy sauce. Slash the top of the lamb shoulder 5 or 6 times – make the cuts around 1cm deep – and rub the paste into these cuts, spreading the remainder over the flesh.
Place the onions, unpeeled garlic cloves and half the rosemary sprigs in the centre of a large, deep roasting tin, and sit the lamb on top of it. Season it with black pepper and rub salt into the lamb fat, then scatter over the remaining rosemary. Pour the Verjuice and the stock into the roasting tin and cover with a loose “tent” of foil, folding the edges tightly around the tin.
Roast in the oven for about 6 hours, until the lamb can be easily pulled from the bone using a fork. Then turn the oven up to 170 C, remove the foil and roast the lamb for a further 20 minutes, until the top has become crisp and it has turned a rich dark-brown colour. Leave to rest for about 20 minutes, then serve alongside some roasted vegetables and the juices from the pan. If the juices look a bit fatty, pour into a jug and skim the fat off the top with a spoon.
Slice the lamb and place back into the juices until serving.
Serve with Chermoula, salads or roasted vegetables.
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| WEDDING INSPIRATION |
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