Recipe of the month - March 2018 background image

Recipe of the Month March 2018 - Life's Kitchen

Slow Roasted Shoulder of Lamb
Perfect for spring time…

Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
Serves 4

Slow Roasted Shoulder of Lamb


  • 2kg lamb shoulder
  • 3 onions each sliced into 3 thick discs
  • Marinade:
  • 1 shallot, halved
  • 4 garlic cloves
  • 4 cherry tomatoes
  • 2 anchovies
  • ½ tsp cumin seeds, toasted
  • ½ tsp coriander seeds, toasted
  • ½ tsp pink peppercorns
  • 2 tbsp rosemary
  • 1 thyme sprig, leaves picked
  • small bunch mint leaves chopped
  • 70ml white wine
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • zest and juice of one lemon
  • Gremolata:
  • zest ½ lemon
  • 1 garlic clove, crushed
  • 1 tbsp finely chopped mint


Blitz all the ingredients for the marinade in a food processor.

Pierce the lamb all over with a sharp knife, Put the onions in the roasting tin, resting the lamb on top and slather the marinade onto the meat, coating thoroughly. Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.

Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan.

Cover with foil and roast for 5 hrs, basting the meat occasionally.

Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins. Return the tin of onions and marinating juices to the oven to keep warm.

Combine the gremolata ingredients in a bowl. And Pull the lamb apart with forks.

To serve:

Serve the lamb with the roasted onions and gremolata scattered over. Skim off any fat from the juices and serve alongside the lamb.

Goes very well with minted new potatoes and your choice of green vegetables, peas and broad beans would be my choice just delicious! Enjoy!