Slow Cooked Shoulder of Lamb with Chilli Jam & Rosemary

This slow cooked lamb is pure heaven! So tender, juicy and melts in the mouth!! Not to mention the flavour that omits from the meat!

It's so easy to prepare and cook too which is an added bonus, and because it cooks slowly on a low heat, you're free to get on and do other tasks around the house....or sit on the sofa with a nice glass of wine! Perfect!

Ingredients:

• 2-2.5kg lamb shoulder
• 3 fresh rosemary sprigs, plus extra to serve
• 2 tbsp olive oil
• 250ml white wine
• 1 garlic bulb, divided into bulbs, unpeeled
• 4-5 tbsp chilli jam (Tracklements is what I used)

Preheat the oven to 160C/fan 140C/gas mark 3. Put the lamb in a roasting tin. Make incisions all over the meat, then pull off and insert small sprigs of rosemary into them. Scatter the remaining rosemary around the lamb.

Drizzle the lamb with olive oil and season with plenty of sea salt and black pepper. Pour the wine around the lamb and cover with foil. Roast for 3 hours. Remove from the oven, lift the foil and scatter the garlic cloves around the lamb. Recover with the foil and return to the oven for half an hour.

Ready to scatter the garlic cloves & put back in the oven

Take the lamb out of the oven, remove the foil then pour out the juices into a jug/bowl. Leave the garlic in with the lamb. Spread the lamb with the chilli jam, then return to the oven for a further 30-40 minutes until tender and sticky. Remove the lamb and leave to rest for 20 minutes.

Meanwhile, skim the fat from the reserved meat juices, then pour into a pan. Bubble over a medium heat until thickened and serve with the lamb.

I served the lamb with a gratin dauphinois (different recipe to the one already posted...keep an eye out for it as will be posted soon!) and veg!


Bon appétit!

Ready to serve!