Slow-roasted lamb shoulder with lavender
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.
Photo: Marco Del Grande
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- 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
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.