Perfect for the family lunch or dinner. I have cooked this recipe a few times now and every times it turns out delicious!
1 (2 kg) shoulder of lamb
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves
For the mint sauce:
1 tablespoon plain flour
2 cups good-quality hot chicken or vegetable stock
1 large bunch fresh mint, leaves picked
2 tablespoons red wine vinegar
* the original recipe had 2 heaped tablespoons drained, chopped capers in it, but I don't use them here
Preheat your oven to full whack, (250C degree).
Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Pour away most of the fat from the roasting pan. Put the pan on the stove top over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving.
* Here you need to add the capers if you wish.
Reduce the heat after and simmer for a few more minutes.
Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher.
Serve with greens and some boiled, smashed or roasted veggies.