Roast Shoulder Of Lamb With Herbs And Honey
In this flavorful recipe, a succulent shoulder of lamb is infused with aromatic herbs and a touch of honey, resulting in a tender and juicy dish that is perfect for a special meal. The lamb cooks slowly in the oven, allowing the flavors to meld and the meat to become beautifully tender. This dish is sure to impress your guests and is a delightful way to enjoy a classic roast with a twist.
— Constant Cookbook
Ingredients
- 1.4kg/3lb shoulder of lamb, trimmed
- handful dried camomile (or contents of 4 camomile teabags)
- ½ bunch fresh thyme
- 4 sprigs fresh rosemary
- 12 fresh sage
- 1 tbsp dried oregano
- salt and freshly ground black pepper
- 1 lemon
- 1 tbsp good Greek or wild flower clear honey
- 2 tbsp olive oil
- 125ml/4fl oz water
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.
- Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.
- Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.
- Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.
- Drizzle the honey over the top of the lamb and pour over a little olive oil.
- Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture.
- After the 2½ hours cooking the lamb meat should pull away easily from the bone.
- Remove from the oven and allow to rest for 4-5 minutes.
- To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.
Prep Time
PT30M
Yield
Serves 4
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