The sticky-sweet marinade and sluggish cooking creates essentially the most melt-in-the-mouth lamb, with a recent mint sauce to chop by the richness.
SERVES 4
- 1.8kg lamb shoulder on the bone, trimmed
- 4 spring onions, halved
- 8 cloves garlic
- 4 sprigs rosemary
- 250ml sherry vinegar
- 250ml good-quality beef inventory
- 250ml cloudy apple juice
- sea salt and cracked black pepper
- 12 child new potatoes, washed
MINT SAUCE
- 56g shredded mint leaves
- 2 tbsp sherry vinegar
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- Preheat oven to 200C/ 180C fan/fuel 6. Place the lamb fat-side down in a big baking dish. Add the spring onion, garlic and rosemary.
- Mix the sherry vinegar, inventory and apple juice and pour over the lamb, then sprinkle with salt and pepper.
- Cowl the dish with baking paper and aluminium foil and bake for 2½ hours. Take away the duvet and thoroughly flip the lamb over. Add the potatoes to the dish and bake uncovered for an additional 1 hour or till the lamb and potatoes are tender.
- To make the mint sauce, mix the mint, sherry vinegar, honey and mustard.
- Slice the lamb, spoon the mint sauce excessive and serve with the potatoes and pan juices.
TIP The sherry vinegar might be swapped for balsamic.