Shoulder of Lamb Pot Roast

Recipe for: POT ROAST OF LAMB SHOULDER

Ingredients:

• 1 boned shoulder of lamb
• ½ tsp ground cumin
• ½ tsp ground black pepper
• 2 tblsp fresh mint, finely chopped
• 2 cloves garlic, finely chopped
• Juice of ½ lemon
• Salt
• 2-3 tblsp olive oil
• 1 large onion, chopped
• 1 large carrot, diced
• 1 small glass white wine or water

Method:

1. lay the boned shoulder out flat & trim off as much excess fat from the skin side as possible
2. turn cut-side up.  Scatter the cumin, pepper, mint, garlic & salt over the surface
3. drizzle over the lemon juice
4. roll the joint up tightly, in a spiral, and secure with cooking string
5. in a large, heavy pan, just big enough to take the joint, heat 2 tblsps of oil and brown the joint all over
6. take out the lamb & set aside
7. throw in the onion & carrot, sautéing until lightly browned
8. turn the heat down very low, spread the vegetables evenly over the bottom of the pan to form a bed, and place the joint on top
9. pour over the wine or water, and season with salt & pepper
10. cover tightly & cook over a very low heat for 1½ to 2 hours, turning the lamb every ¾ hour or so, until very tender
11. rest the lamb in a warm oven for 15 minutes before slicing
12. strain the juices & serve with the lamb

 What else you need to know:

1. you may need a little more liquid – check from time to time that the lamb is not drying out