In this easy Tuscan recipe, lamb is seared and roasted with garlic, bay leaves and juniper – perfect for Sunday lunch
Ingredients
- 1 ½kg lamb shoulder, boned by the butcher (not rolled and tied)
- 2 tbsp olive oil
- 6 garlic cloves
- 6 bay leaves
- 5 juniper berries
- 150ml red wine vinegar
- 250ml white wine
Method
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Heat oven to 180C/160C fan/gas 4. Trim any excess fat from the lamb shoulder. Heat a large flameproof casserole dish and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Remove from dish and pour off any excess fat.
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Add the garlic cloves, bay leaves, juniper berries, red wine vinegar and white wine to the dish and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 1 hr 30 mins, occasionally basting the lamb with the juices until the meat is tender. Remove the lid and cook the lamb uncovered for the final 10 mins, to reduce the cooking juices a little.
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Remove the lamb from the oven, place on a board, cover and leave to rest for 15 mins. If the juices are not reduced in the dish, boil on a high heat until thickened. Season to taste. Serve the shoulder of lamb in slices with its cooking juices, and with the bay leaves, garlic and juniper berries on top.