- 1.2kg lamb shoulder joint
- A handful of mint
- A handful of wild garlic
- 2 shallots
- 2 tbsp red wine vinegar
- 1 tbsp sugar
Prep: 15 mins | Cook: 4 hrs
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-1 hr to come to room temperature.
2. When you're ready to cook the lamb, rub it all over with a little 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 2 tbsp red wine vinegar and 1 tbsp sugar.
4. Season with a good pinch of salt and pepper. 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.
6. Serve the roast lamb with the mint and wild garlic sauce on the side.