| Yield | |
|---|---|
| Source | |
| Prep time | 3 hours |
| Yield | |
|---|---|
| Source | |
| Prep time | 3 hours |
Delicious and easy main course that is extremely succulent. It only takes minutes to prepare, however it takes 3 hours to roast.
| 1 | kg | shoulder of lamb |
| 2 | T | olive oil |
| 1 | bunch of fresh oregano | |
| 2 | T | lemon juice |
| 2 | cloves of garlic | |
| 1 | glass of white wine |
Rub the shoulder with oil, lemon juice and seasoning. Scatter with crushed garlic (I added 5 cloves of wet garlic) and torn oregano and roast for 20 minutes at Gas Mark 7 or 220 degrees C before reducing the oven temperature to Gas Mark 3 or 170 degrees C, now pour in the wine (we actually used red wine and it was fabulous) and cook for a further 2 and a half hours - basting a couple of times and covering loosely with foil if it begins to dry out.
I took the foil off 20 minutes before the end of the cooking time and then left it for 15 minutes on another plate out of the oven to rest - it was delicious.
The recipe called for herb couscous with preserved lemon, but we had it with potatoes cooked in the same roasting pan as the lamb. I served it with a salad made using home grown lettuce and cucumber and it was delicious with the meat falling off the bone. There is enough left over for the next day when I'll make a lamb salad.