A slow-cooked lunch or dinner that will give you plenty of time to look after your guests.
- 2.5kg shoulder of lamb, bone in
- 2 tbsp salt
- 4 tbsp cider vinegar
- 3 tbsp English mustard
- 1 tbsp dried mint leaves
- 200ml lamb stock
- 100g demerara sugar
- 3 tbsp chopped fresh mint leaves
For the pomegranate and broad bean salad
- 4 tbsp pomegranate seeds
- 150g small broad beans, blanched and skin removed
- 70g feta cheese, crumbled
- 5 tbsp olive oil
- 2 tbsp chopped parsley
- Zest of 1 lemon
- Flatbreads, to serve
- Preheat the oven to 150C/Gas 2.
- Make a wet rub by mixing together the salt, vinegar, mustard and dried mint leaves. Spread this all over the shoulder and set the lamb in a roasting dish. Cover with tin foil and roast for three hours, then remove the foil and increase the temperature to 180C/Gas 4. Cook for a further hour, or as long it takes for the meat to be tender enough to pull away from the bone.
- Meanwhile make the pickle sauce which will bind the cooked, pulled lamb. Place the stock, vinegar and sugar in a saucepan and bring to the boil then remove from the heat and keep to one side.
- Once the lamb is cooked, remove it from the oven and allow to rest for 30 minutes. Using forks, flake the meat away from the bone and place in a large casserole dish. Pour over the pickle liquid and set on the hob to simmer for 20 minutes.
- While the lamb is simmering, combine the salad ingredients and mix well, seasoning with a little salt.
- Take the lamb off the heat and stir in the chopped mint. Serve warm with the salad and some flatbreads and let everyone help themselves.
Source: The Telegraph