Easter Lamb Shoulder

Easter Lamb Shoulder
March 28, 2018 Team

Easter Lamb Shoulder in White Wine and Parsely

(Serves 4-6)

At this time of year we’re approaching the end of the lamb season, which means that the meat is full of flavour, however can be a little tough if not cooked properly. We recommend gentle slow cooking and marinading to make the meat deliciously tender and succulent. One of our favourite recipes to follow for Easter is José Pizarro’s lamb shoulder in white wine and fresh parsley. It is very tasty and very easy to prepare and follow.

You will need:

1 whole lamb shoulder | 6-8 garlic cloves peeled and crushed |  handful of flat parsley leaves | 1 bottle of dry white wine | 200ml water | sea salt and freshly ground black pepper | 2 tablespoons extra virgin olive oil |3 thyme sprigs, leaves stripped

How to

Place the lamb in a comfortably fitting roasting tray.

Using a pestle and mortar, pound the garlic, parsley and about 1 teaspoon each of salt and pepper to a paste. Pat this mixture all over the joint.

Mix the wine, water and olive oil together and slowly pour over the lamb, while you keep rubbing the paste in. You will end up with a garlicky liquid in the base of the tray. Sprinkle the thyme leaves over the joint. Cover and leave the lamb to marinate for 2 hours. Preheat the oven to 140°C/275°F/gas 1

Start cooking the roast with the inner side of the joint uppermost: cook for 3 hours, basting the lamb every 15 to 20 minutes. After 3 hours, turn the shoulder over and turn the oven up to 220°C/425°F/gas 7. Roast for a further 25 minutes to create a crispy outside. Let it rest for 15 minutes before carving.

Recipe taken from José Pizarro, tried and tested by Andrew’s family at Easter!