Image Credit: Ariston and Jamie Oliver

Serves 6 to 8, with leftovers | Total time 5 hours 1/2

Ingredients:

2.5kg lamb shoulder

4 red onions

1 bulb of garlic

olive oil

½ a bunch of fresh rosemary

1 whole nutmeg, for grating

200ml balsamic vinegar

1 bunch of fresh mint

1 heaped tablespoon plain flour

Method:

  1. Around 30 minutes before cooking, remove the lamb from the fridge and allow to come up to room temperature.
  2. Preheat the oven to 150ºC or 300ºF
  3. 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.
  4. 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.
  5. Drizzle over the balsamic vinegar, add a good splash of water to the tray and cover tightly with a double layer of tin foil.
  6. 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.
  7. Place the lamb onto a serving platter, cover with tin foil and leave to rest while you make the gravy.
  8. 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.
  9. 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.

As part of a partnership with Ariston (A Whirlpool Corporation brand) Jamie Oliver is sharing some of his most personal food stories, to show how cooking is really all about caring for the people we love.  Ariston and Jamie’s new campaign aims to get people excited about cooking, and place those memories and stories at the heart of the food we love.

This specific recipe has been shared exclusively with Gulf News Guides in the MEA region.