Slow roasted lamb with minted Jersey Royals and mint sauce
Fancy something a bit special for dinner this Sunday? This slow roasted lamb is wonderfully tender, serve with minted Jersey Royals and you're on to a winner.
Ingredients
For the shoulder of lamb
- 2.5kg/5lb shoulder of lamb
- 2 tbsp olive oil
- 4 sprigs rosemary, snipped into 2.5cm/1in lengths
- 1 head garlic, cut in half
- 2 red onions, thinly sliced
- 200ml//7fl oz lamb gravy, warmed through
- salt and freshly ground black pepper
For the minted Jersey Royals
- 750g/1lb 10oz Jersey Royal potatoes, or new potatoes if in season
- 2 large sprigs mint
For the mint sauce
- 1 bunch mint, finely chopped
- 20²µ/¾´Ç³ú caster sugar
- 100ml/3½fl oz white wine vinegar
Method
Preheat the oven to 170C/150C Fan/Gas 3.
Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil.
Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest.
Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain.
For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well.
Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce.
Recipe Tips
New potatoes will work just as well if Jersey Royals are out of season.
