- 1.95kg lamb shoulder, boneless
- A handful of mint, leaves only
- A large handful of wild garlic
- 3 shallots
- 3 tbsp red wine vinegar
- 1½ tbsp caster sugar
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 1-2 tbsp cold water
- Small roasting tin with lid
Heat your oven to 180°C/Fan 160°C/Gas 4. Unwrap the lamb and pat it dry with kitchen paper. Pop your lamb into a snug roasting tin and set it to one side for about 30 mins to come to room temperature.
When you're ready to cook the lamb, rub it all over with 1 tbsp olive oil and a good pinch of salt and pepper. Cover the roasting tin with a loose layer of foil, scrunching the foil to the edges of the tin to seal it (or pop on a lid if your roasting tin has one). Slide the tin into the oven and roast for 3½ hrs.
To make the mint and wild garlic sauce, pick the mint leaves off their sprigs and finely chop them. Finely chop the wild garlic and slide both into a bowl. Peel and finely chop the shallots. Add the shallots to the bowl, along with the vinegar and 1 tbsp caster sugar.
Sprinkle in a good pinch of salt and pepper and pour in 1 tbsp olive oil and 1 tbsp cold water. Stir well into a sauce, adding a further 1-2 tbsp water if you prefer a looser sauce. Set aside.
Take the roasting tin with the lamb out of the oven and remove the foil from the tin. Turn the oven up to 240°C/Fan 220°C/Gas 9. Return the lamb to the oven for 25 mins to brown it. Once the lamb is golden brown and a little crispy at the edges, remove it from the oven. Pop the lamb onto a warm serving platter and allow to rest for 30 mins. plate or board, loosely cover with foil and rest for 30 mins.
Serve the roast lamb with the mint and wild garlic sauce on the side.