Roast lamb is my favourite roast ever particularly when really slow cooked. We usually make merguez lamb which is so delicious, tasty and juicy but I thought I would mix it up as I saw a similar recipe to this on a cooking show. I was not disappointed it tasted that good that I was picking it off the bone before I had let it rest and plated up. The balsamic vinegar adds a lovely sweetness and the sugar in it makes the outside crispy, I love the fatty bits. The shallots and garlic cloves taste almost confit like and they have loads of flavour. The basting for the last hour is a bit of a pain but the labour of love is so worth it. We had ours with guacamole sour cream and wraps.
Ingredients (serves 4)
- 1.25 x 1.5kg Lamb shoulder
- 1 tbsp olive oil
- Good crack of black pepper and sea salt
- 400g shallots, peeled and left whole
- 2 garlic bulbs, peeled and cloves left whole
- Small bunch of sage
- Small bunch of thyme
- 300ml lamb or vegetable stock
- 250ml balsamic vinegar
- Pre heat oven to 230 degrees fan. Rub the olive oil all over the lamb. Season well with salt and pepper.
- Add the peeled shallots and garlic to a casserole dish. Add the herbs and place the seasoned lamb on top. Roast in the oven uncovered for 30 minutes so everything gets browned.
- Pour in the stock and place a lid on the casserole dish. Turn the oven down to 120 degrees fan. Place the casserole dish in the oven and roast for 3.5 – 4 hours.
- Remove from oven, lift out the lamb and remove the contents on the casserole dish into a bowl and set aside.
- Place the lamb back in the dish uncovered and pour over the balsamic vinegar. Roast uncovered for a further hour basting every 10 minutes. Remove the lamb and wrap in foil, leave to rest 15 minutes. Serve with the confit shallot mixture and your chosen sides. Enjoy.