SLOW-COOKED SHOULDER OF LAMB

• porsi: 6

Bahan-bahan

1 shallot

4 garlic cloves

2 anchovies

4 tbsp fresh rosemary leaves

2 tbsp fresh thyme leaves

50ml white wine

4 tbsp olive oil

1 tbsp brown sugar

Juice of 1 lemon

Salt and black pepper

For the roast:

2kg shoulder of Iamb, skin on

2 large onions, quartered

750g baby new potatoes, halved

600ml hot beef stock

For the gravy:

3 tbsp Iamb fat

50g plain flour

450ml hot beef stock

100mI red wine

1 tsp Worcestershire sauce

To serve:

Peas

Petunjuk

1 In the bowl of a food processor, whizz together all of the ingredients for the marinade. Place the Iamb shoulder in a large roasting tin and rub all over with the marinade. Cover with cling film and place in the fridge for at least four hours, or overnight if possible.

2 Take the Iamb out of the fridge around 45 minutes before cooking to allow it to come to room temperature.

3 Preheat the oven 220°C/200°C fan/gas mark 4 Roast the Iamb for 50 minutes until browned all over, turning halfway through.

5 Bring a pan of salted water to a boil. Add the onions and potatoes and cook for five minutes, then drain well.

6 Remove the Iamb from the roasting tin. Place the onions and potatoes in the tin and sit the lamb on top. Pour in the hot stock and cover tightly with foil.

7 Reduce the temperature of the oven to 160°C/140°C fan/gas mark 3. Place in the oven and cook for four hours until very tender.

8 Transfer the lamb to a board, tent loosely with foil and set aside to rest for 25-30 minutes. Turn the oven back up to 220°C/200°C fan/gas mark 7.

9 Meanwhile, strain off the fat from the roasting tin into a small bowl. Return the potatoes and onions to the oven for 25 minutes or until browned.

9 Place three tablespoons of the reserved fat in a saucepan and heat through over a medium-high heat. Add the flour and cook for 1-2 minutes, whisking constantly.

10 Gradually whisk in the hot stock until smooth. Add the wine and Worcestershire sauce and season to taste. Cook until thickened and bubbling.

11 Carve the Iamb and serve with the potatoes and onions, the gravy and some peas.