Serves 6 to 8, with leftovers | Total time 5 hours 1/2
2.5kg lamb shoulder
4 red onions
1 bulb of garlic
½ a bunch of fresh rosemary
1 whole nutmeg, for grating
200ml balsamic vinegar
1 bunch of fresh mint
1 heaped tablespoon plain flour
- Around 30 minutes before cooking, remove the lamb from the fridge and allow to come up to room temperature.
- Preheat the oven to 150ºC or 300ºF
- Peel and roughly slice the onions, then place in a deep roasting tray. Halve and add the garlic bulb, then lay the lamb on top.
- Drizzle over a little oil, then pick, roughly chop, and sprinkle over the rosemary. Finely grate over half the nutmeg, add a good pinch of sea salt and black pepper and rub all over the lamb.
- Drizzle over the balsamic vinegar, add a good splash of water to the tray and cover tightly with a double layer of tin foil.
- Cook in the oven for 5 hours, removing the foil for the final hour, until the meat is tender and almost falling off the bone and the outside is super-sticky and gnarly – add splashes of water, if needed, and baste with the pan juices occasionally.
- Place the lamb onto a serving platter, cover with tin foil and leave to rest while you make the gravy.
- Pick and roughly chop the mint leaves. Skim away the fat from the top of the roasting tray and place on the hob over a medium heat. Whisk in the flour, pour in 400ml of boiling water then add the mint and simmer gently for 10 minutes, or until thick and glossy, stirring regularly.
- Sieve the minty gravy into a jug and serve alongside the lamb with some potato and celeriac mash and steamed seasonal greens, if you like.
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This specific recipe has been shared exclusively with Gulf News Guides in the MEA region.