One for the weekend … whilst we wait for the weather to warm up sufficiently to get the BBQ out.
A boneless shoulder of lamb is ideal for roasting very slowly at low temperature: it becomes really tender and is very easy to carve.
Don’t expect neat slices: this roast looks quite “rustic” with the filling spilling/falling out.
But I think that adds to its appeal!
I served the lamb with plain, boiled rice and a delicious green bean, spinach & shallot salad inspired by Yotam Ottolenghi’s new vegetarian cook book “Plenty”.
Serves 6, depending on appetite and side dishes…
This is what you need:
1 boned shoulder of lamb, c1.5kg
2 tbsp anchovy paste
1 jar of pimento stuffed green olives, drained weight 170g (but slightly less if fine), roughly chopped
4 cloves of garlic, thinly sliced
1 tsp cumin seeds
1 tsp ground coriander
handful of raisins
small bunch of coriander, roughly chopped
2 tbsp of clear honey
juice + zest of 1 lemon
pepper + salt
This is what you do:
1. pre-heat the oven to 220C
2. place the lamb joint on a board, fat side down, and pat fry with a paper towel
3. season with plenty of freshly ground black pepper + ground coriander + cumin
4. spread with the anchovy paste
5. scatter with the olives, garlic, raisins and coriander
6. roll up the meat and secure with string at 3cm intervals (or re-use the elastic if you buy a ready-rolled joint)
7. place in a roasting tin, joint side down, and season
8. roast for 30 mins
9. reduce temperatur to 150C and roast for 2 1/2 hours
10. mix the honey with lemon juice
11. drain fat from the tin if there is any
12. brush the meat with the honey glaze and sprinkle with finely grated lemon zest
13. roast for a further 30 mins
14. remove from the oven, cover and leave to rest for 20 minutes before carving