Slow-roasted shoulder of lamb

Method

• step 1

  Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.

• step 2

  Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.

• step 3

  Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.

• step 4

  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/gas 3.

• step 5

  Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.

• step 6

  Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.

• step 7

  Return the tin of onions and marinating juices to the oven to keep warm.

• step 8

  Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.

• step 9

  Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.

• step 10

  Skim off any fat from the juices and serve alongside the lamb.
  You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').