Slow-roasted lamb shoulder with lavender

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This is often on our menu for four people to share. Lavender is an ingredient I learnt to use when I was cooking in the south of France. It goes beautifully with lamb but remember, use it sparingly.

Five hour lamb shoulder and lavender.
Photo: Marco Del Grande

Ingredients

  • 1 lamb shoulder, shank on
  • Sea salt
  • 2 carrots, cut in half
  • 2 celery sticks, cut into 5cm lengths
  • 2 onions, cut into quarters
  • 2 heads garlic, cut in half
  • Olive oil
  • 325ml white wine
  • 10 sprigs thyme
  • 8 sprigs lavender
  • 4 bay leaves

Method

Preheat oven to 220C. Place lamb shoulder in a roasting tray. Score skin and rub with salt. Place vegetables around lamb and drizzle with a little olive oil. Roast for 30 minutes.

Add wine, thyme, lavender and bay leaves. Cover tightly with a double layer of foil. Bake for another 30 minutes before reducing temperature to 150C.

Cook for another 4 1/2 hours. Remove from oven and serve with pan juices, roast potatoes and greens.

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  • Main Ingredients - Lamb
  • Course - Lunch, Dinner

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