roast lamb
This British Sunday classic is easy to do but just needs time.
Ingredients
- 1.5 kg lamb shoulder
- 1 bulb garlic
- 1 tablespoon rosemary chopped
- 1 teaspoon mustard seeds
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 1 stick celery roughly chopped
Instructions
- Preheat the oven to 150C.
- Bash together the rosemary, mustard seeds and half the garlic in a pestle and mortar. Add salt and pepper and stir through a tablespoon or so of olive oil. Massage this all over the lamb.
- Put the rest of the garlic, the onion, celery and carrot in the base of a deep roasting tray. Put the lamb on top with a mugful of water and cover with foil. Roast in the oven for 4 hours.
- Remove the foil for the last 20 minutes of cooking. Make sure you leave to rest for about an hour before carving.