Pot Roasted Shoulder of Lamb

Serves: 4-6

Ingredients

  • 1 x 1.8kg/4lb lean boned shoulder of lamb
  • 5ml/1tsp cardamom pods, crushed and seeds removed 
  • 5ml/1tsp allspice seeds, crushed
  • 5ml/1tsp coriander seeds, crushed
  • 5ml/1tsp black peppercorns
  • Salt
  • 150ml/¼pint red wine
  • 60ml/4tbsp white wine vinegar
  • 6 pickled walnuts, chopped
  • Knob of butter
  • 1 onion, peeled and finely chopped
  • 50g/2oz dried porcini mushrooms, softened in 300ml/½pint hot water
  • 2 carrots, peeled and chopped
  • 4 small turnips, peeled and chopped or 1 small pumpkin, seeds removed and roughly chopped
  • 450ml/¾pint good, hot lamb stock
  • Freshly chopped flat-leaf parsley

Method

  1. Lay the joint, skin side down in a large, flat dish.  Sprinkle over the spices, seasoning, vinegar and wine.  Cover and marinate for at least 6 hours or overnight in the refrigerator.
  2. Place the joint on a chopping board, skin side down.  Discard the marinade and sprinkle the walnuts over the joint.  Roll up and secure with butcher’s string or elasticated meat bands.
  3. Heat the butter in a large non-stick frying pan. Drain the liquid from the mushrooms and reserve.  Cook the onion and mushrooms for 2-3 minutes until soft but not brown and transfer to a large casserole dish. Add the reserved mushroom liquid.  Preheat the oven to Gas mark 3,170°C, 325°F.
  4. In the same non-stick frying pan brown the joint with the vegetables for 2-3 minutes and transfer to the casserole dish with the stock. 
  5. Cover and cook for 2½hours or until tender.
  6. Garnish with the parsley and serve with crusty bread.
  7. Tip: If preferred used 2 x 900g/2lb half lamb shoulder joints instead.

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