Roast shoulder of lamb recipe

• 1 2.3kg shoulder of Cowdray Estate lamb
• 100 g (3.5oz) extra virgin olive oil
• 65 g (2.3oz) peeled garlic cloves
• 1 bunch lemon thyme
• 3 g (0.1oz) ground sea salt
• 1 g (0oz) ground black pepper
• 300 g (10.6oz) peeled shallots
• 100 g (3.5oz) balsamic vinegar

1. Cover your table with enough cling film to wrap the shoulder of lamb.
2. Place on it the lamb & coat it with 50g of olive oil, 15g of sliced garlic & 5g of lemon thyme branches.
3. Now wrap & seal the lamb & leave in the fridge to marinate for 2 days.
4. Pre-heat your oven to 110C/ 225F/ Gas 1/4
5. Remove the lamb from the fridge & leave it for 2 hours to reach room temperature.
6. Remove the thyme & garlic from the lamb & season with the salt & pepper.
7. Colour the lamb on all sides in 25g olive oil in a large casserole.
8. Remove and colour the shallots.
9. Place the lamb back in the casserole & add 50g whole garlic cloves & 10g lemon thyme branches.
10. Pour over 25g of olive, cover the pan & place in the oven for 12 hours until the meat is very tender.
11. In a separate pan reduce the vinegar by half.
12. Add 1g of lemon thyme leaves & the cooking juices from the lamb.
13. Reduce until syrupy & pour back over the lamb.
14. Return to oven uncovered for 10 minutes, basting regularly.
15. Delicious served with creamy mashed potato and roasted root vegetables.

extra virgin olive oil, garlic, lemon thyme, ground sea salt, ground black pepper, peeled shallots, balsamic vinegar

Taken from www.lovefood.com/guide/recipes/10132/slow-roast-shoulder-of-lamb-with-lemon-thyme--balsamic-vinegar (may not work)