Slow Roasted Shoulder of Lamb

Lamb on the BBQ, lamb in the oven, lamb in köfte, lamb for breakfast, it’s definitely a Cypriot thing, and when it’s slow-roasted like this, it’s my absolute favourite way to eat meat. 

So, if you ever fancy an alternative Sunday roast or just the real-deal when it comes to entertaining a crowd easily but knocking their socks off, then cook my six hour slow roasted shoulder of lamb (I use a 2kg lamb shoulder). 

Preheat oven to 150c (fan). Add the meat to the tray on a few thickly sliced onions and a halved bulb of garlic, mix 300ml chicken or veg stock with 2 tbsp pomegranate molasses, pour over the lamb and into the tray, season really well with salt and pepper, throw in loads of fresh thyme, 3-4 bay leaves, cover the tray tightly with foil, and cook at 150c (fan) for 6 hours (a little longer never hurt but feel free to top up the tray with a little more water if it needs it - it shouldn’t). 

Add some halved peppers, carrots and vine tomatoes to the tray for the last hour or so (I turn the heat up to 160 at this point so the meat browns a little more), cook uncovered for the last half an hour, and serve with my vermicelli rice, roast potatoes (I’m Cypriot, double carbs are standard), spring greens with olive oil and balsamic, and toasted pine nuts. Absolutely luscious. 

#melizcooks