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Oct 23rd

Paul’s recipe for a slow roast shoulder of Lamb

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With winter knocking at the door why not try Paul’s tantalising slow roasted shoulder of Lamb with a caper sauce – perfect for those cold nights.

Slow Roast Shoulder of Lamb with Caper Sauce serves 8

1 x 2kg shoulder of lamb
Olive oil
½ bunch of fresh rosemary
½ bunch thyme
sea salt and freshly ground black pepper
4 garlic cloves, peeled, finely sliced
4 anchovies, diced
200ml red wine
300ml lamb stock
1 tbsp flour
2 heaped tbsp baby capers
1 bunch flat parsley, picked and shredded

Preheat the oven to 220°C. Pierce the lamb all over about 20-30 times using a sharp knife and stud with the garlic slivers and anchovy pieces, rub with olive oil and season with salt and pepper. Lay half the sprigs of rosemary and thyme on the base of a roasting tin, put the lamb on top and scatter the remaining rosemary and thyme over the lamb.

Roast the lamb for 10 minutes then cover tightly with tin foil and reduce the heat to 140°C and cook for about 3½ hours when the lamb should fall from the bone. During the cooking time periodically pour off the juices from the bottom of the tray, place in the fridge to set, discarding the fat as it solidifies on the top.

Once cooked remove from the oven, place the lamb in a serving dish and leave it to rest in a warm place. Pour away most of the fat from the roasting tray. Put the tray on the hob and mix in the flour. Add the wine and bring to the boil scraping all sediment off the bottom of the tray. Pour this into a saucepan and then add the lamb stock and any of the juices from the roasting tray. Simmer for a few minutes, skimming as necessary. Season to taste and finish with the capers and parsley.
To serve, shred the lamb at the table with a couple of forks and accompany with some buttered new potatoes and simply cooked baby vegetables. Pour over the caper sauce and enjoy!

Wine recommendation: We matched this with 2006 Château St Georges, Côte Pavie, St Emilion Grand Cru from Bordeaux. Lamb and red Bordeaux are a classic combination; the acidity in the wine will cut the fat of the lamb and the tannins will work with the soft, melting meat.