- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
Serve the roast lamb with the mint and wild garlic sauce on the side.