Slow-roasted lamb shoulder with smashed root veg
A showstopping roasted lamb shoulder cooked low and slow until fall-apart tender, served with buttery smashed potatoes, carrots and swede, garlicky greens, and a bright mint-caper pan sauce. Impressive enough for a dinner party, straightforward enough for a relaxed weekend meal.
Ingredients
- 1 bunch fresh rosemary, whole
- 1 bulb garlic, whole unpeeled cloves
- 4 ½ lb shoulder of lamb or hogget, wholeshoulder of mutton1:1meat
hogget already listed as alternative
- olive oil, for rubbing
- 1 lb seasonal greens (white cabbage, Savoy cabbage, Brussels tops, cavolo nero), separated and sliced
- 1 ¾ lb potatoes, peeled and chopped into large chunks
- 3 large carrots, peeled and chopped into small chunks
- ½ large swede, peeled and chopped into small chunks
- 2 knobs unsalted butter, for smashing veg and tossing greens
- 1 tablespoon all-purpose flour, for sauce
- 2 cups organic chicken or vegetable stock, for sauce
- 2 heaped tablespoons baby capers, drained and finely choppedpickled capers1:1condiment
use same quantity, drain well
- 1 bunch fresh mint, picked and finely chopped
- 2 tablespoons red wine vinegar, for sauce
Instructions
- 1
Preheat oven to full heat. Lay half the rosemary in bottom of a high-sided roasting tray. Break up garlic bulb and scatter half the unpeeled cloves over rosemary.
- 2
Slash the fat side of the lamb all over with a sharp knife. Rub with oil, sea salt and black pepper. Place in tray and scatter remaining rosemary and garlic on top.
- 3
Cover tray tightly with foil and place in oven. Immediately turn temperature down to 350°F and cook for around 4 hours until meat pulls apart easily with two forks.
- 4
Peel potatoes and chop into large chunks. Peel carrots and swede and chop into small chunks. Separate greens leaves and finely slice any tougher stalks.
- 5
When lamb is nearly cooked, put potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes until tender.
- 6
Drain vegetables and allow to steam dry. Smash in the pan with a knob of butter, adding some cooking water if you prefer a smooth texture. Spoon into a bowl, cover with foil and keep warm over simmering water.
- 7
Remove cooked lamb from oven and place on a chopping board. Cover with foil then a tea towel and leave to rest.
- 8
Put a large pan of salted water on to boil for greens.
- 9
Pour away most of the fat from the roasting tray, discarding rosemary stalks. Put tray on hob over medium heat and mix in the flour.
- 10
Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. Drain, finely chop and add the capers. Simmer for a few minutes.
- 11
Pick and finely chop the mint and add to the sauce with the red wine vinegar at the last minute. Pour into a jug.
- 12
Place greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes until just softened. Drain and toss with remaining knob of butter, salt and pepper.
- 13
Place everything on the table and shred the lamb in front of guests.
Tips
Resting the lamb under foil and a tea towel keeps it warm and allows carryover cooking to complete gently.
Keep the smashed veg warm over simmering water so it stays at serving temperature without drying out.
Add the mint and vinegar at the very last minute to preserve their bright flavors in the sauce.
Good to Know
Leftover lamb and vegetables keep refrigerated for up to 3 days. Reheat gently in a low oven with a splash of water to avoid drying out.
Prepare all vegetables up to 4 hours ahead. The lamb can be seasoned and set up in the roasting tray several hours before cooking.
Shred the lamb at the table for a dramatic presentation. Serve the smashed veg and greens in separate bowls with the pan sauce in a jug.
Common Mistakes
Do not skip resting the lamb—cutting into it immediately will cause juices to escape and the meat to dry out.
Do not skip the initial high heat preheat before reducing to 170°C—this helps develop flavor.
Do not add mint and vinegar to the sauce early; they will lose their bright character if simmered.
Substitutions
Dairy-Free Swaps
General Alternatives
hogget already listed as alternative
use same quantity, drain well