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incredible roasted shoulder of lamb with smashed veg and greens

servings
6

method

In this recipe I’m going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I’d like you to buy quality local lamb that’s had the appropriate amount of hanging time. I’m going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the tray. You can make this at any time of year served with any seasonal veg.

Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 4 hours – it’s done if you can pull the meat apart easily with two forks.

When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.

Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest. Put a large pan of salted water on to boil for your greens. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won’t need gallons of gravy, just a couple of flavorsome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes.

Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a jug. Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

• from Jamie at Home

ingredients

for the lamb
• a large bunch of fresh rosemary
• 1 x 2kg shoulder of lamb
• olive oil
• sea salt and freshly ground black pepper
• 1 bulb of garlic, unpeeled, broken into cloves

for the smashed veg
• 750g peeled potatoes, cut into large chunks
• 3 large carrots, peeled and cut into small chunks
• ½ a large swede, peeled and cut into small chunks
• 75g butter

for the sauce
• 1 tablespoon flour
• 500ml good-quality hot chicken or vegetable stock
• 2 heaped tablespoons capers, soaked, drained and chopped
• a large bunch of fresh mint, leaves picked
• 2 tablespoons red wine vinegar

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1. by Pera on Sun 22 Jan 2012 @ 17:20

I have prepared the shoulder of lamb several times according to this recipe and the result is absolutely delicious. I have fine tuned the recipe and I marinade the shoulder 2 days in herbs and red wine before I put it in the oven. Now I am wondering if I could you use the similar long cooking time for the 3 kg/6-7 pound leg of lamb? Usually it is said that the leg of lamb should be reddish in the middle, which it definately not be after such a long time in the oven. Do I spoil the leg if I cook it such a long time?

2. by Amie on Fri 06 Jan 2012 @ 22:18

Um, what greens (mentioned in recipe, not in ingredient list)? I'm the only of 47 people and almost 3 yrs that noticed this?! It's not that hard to figure out, but a suggested type of greens or suggested quantity would be typically given for this audience...I'm giving it a try but tweeking it a bunch, but I'll give him 4 stars for the inspiration (& inspiring me to buy a swede)...

3. by Manic Magpie of Bundoora on Sun 18 Dec 2011 @ 06:13

This is the only way Greeks cook lamb whether its leg or shoulder. Just add a little lemon juice and its an authenticly Greek Roast

4. by Mwenda on Fri 25 Nov 2011 @ 23:50

Made this lamb roast for thanks giving and it was literally 'to die for!' I liked this particular recipe as it allowed the lamb to 'speak for itself.' Actually cooked a half slab of ribs, shoulder and leg and as they were freshly butchered, reduced the cooking time to 3 hours. Turned out superb, the meat was extremely tender and moist with a caramelized exterior - we just pulled large tasty chunks by hand. The taste was exceptional, with a subtle ginger & faint rosemary flavors. My guests LOVED it! I'll definitely be slow roasting the remaining lamb this weekend! Cheers Jamie!

5. by Trish on Sun 20 Nov 2011 @ 15:23

I am just cooking this, but am worried as there is no stock involved in the long cooking process. When I have cooked shoulder of pork this way there is always stock of some sort involved in the long cooking process, or the meat would dry out.

6. by malgal on Sun 06 Nov 2011 @ 17:41

I've always cooked lamb this way, and it always turns out great. You can cook a pork shoulder the same way. I change the rosemary for sage. Yummy

7. by Henriette on Sun 30 Oct 2011 @ 13:32

Yes you can slow cook a leg too. I always do, i even do a lower temp and it is beautiful.

8. by Spanky on Sat 29 Oct 2011 @ 17:04

I love this! The recipe really lets the meat speak for itself. I'm extremely lucky as my in-laws have a farm in western Sweden and I get my lamb straight from the chopping block, so to speak. The best lamb I've ever had in my life by far!! I've switched out the rosemary for fresh thyme (as I'm more a fan of thyme personally), and it was incredible! Thanks J.O.!

9. by butterfly888 on Fri 21 Oct 2011 @ 17:12

I have a very picky brother in law. When my husband and I made this for my sister and her husband, I knew we rocked it when dear brother in law was invited to carve, put one small morsel in his mouth and pretended to faint while saying "Mmmmmmm". There's something so beautiful about slow cooking and waiting for the main event while chatting over a nice glass of wine. This recipe will forever be one of my faves!

10. by Cheryl on Sun 16 Oct 2011 @ 20:22

WOW cooked this today and it was amazing. It was garlicky with a real subtitle rosemary taste despite piles of Rosemary in it. Shoulder is such a cheap cut (it was on offer) and we were delighted with the results. Did roasties rather than the smashed veg with leeks and purple sprouting broccoli - nice.

11. by Hairy on Thu 13 Oct 2011 @ 08:14

Sorry Jamie ..I live in New Zealand where lamb is too expensive for the average citizen?? Will the recipe work with chicken or maybe imported Pork...

12. by Ena on Fri 30 Sep 2011 @ 22:08

I made this for company, and it was absolutaly wonderful, I was a star. Now I would like to make a beef pot roast with the same method ,if anyone out there that has tried this, or any advice you can give me on this for Sunday dinner with company. I would luv it. Thank-you. Ena:o))

13. by Ginger on Thu 18 Aug 2011 @ 13:11

Can I make this with a leg of lamb and get the same "pull apart" results?

14. by blackant on Tue 09 Aug 2011 @ 07:25

Can anyone recall the ammount of sumac used and was it placed on the lamb with the rest of the r/mary & Garlic?? Thanks

15. by Cathy on Tue 09 Aug 2011 @ 04:46

It took me a while to find a butcher who will sell a shoulder of lamb thats not already rolled stuffed and marinated! He said that the old ladies come in and ask for this cut.... guess Im going to be one of those old ducks as its a real winner!

16. by Jason from Oz on Sun 07 Aug 2011 @ 04:53

The online recipe forgot the sumac on the lamb like he did on tv, don't forget this awesome spice! Adds so much to the flavor!

17. by Tracey on Sun 29 May 2011 @ 11:29

Hi, If I'm using a smaller weight of lamb do I adjust the cooking time?

18. by Matjaz on Sun 22 May 2011 @ 11:42

All the best things in life are simple, and so is this recipe. Thank you for sharing, it's by far the best way to cook lamb, ever !!!. If you ever come to Portoroz, Slovenia, send me a mail, i will show you some of our local cusine. Lep pozdrav in hvala !

19. by Bruce on Wed 18 May 2011 @ 13:13

I saw Jamie cook it on TV last night, and cooked it for my wife and daughter tonight. Fantastic! I'm not a complete clutz in the kitched but was amazed at how simple it was. I was waiting all afternoon, convinced it wouldn't work like it did on TV cos it couldn't possibly be that simple....but it was, and it tasted amazing. I've never cooked meat so tender. Problem is my wife and kids might tire of it if I try to cook it every week!

20. by Matjaz on Tue 17 May 2011 @ 20:11

I got me a shoulder of lamb and baked it to your recipe. It was the best end simplest meal we had tasted in a long time. My friends ate all of it and than cleaned the kitchen, hehehehee..... Thank you ! Matjaz, Portoroz, Slovenia

21. by Tanya on Fri 06 May 2011 @ 04:36

Seriously good lamb, couldn't get enough of it! I'm cooking this again for my mum and grandma for mothers day...I hope they love it as much as I did :)

22. by Charles Palmer on Thu 28 Apr 2011 @ 21:12

Did my own thing with the accompaniments but the lamb went down an absolute storm. Destroyed an entire 2.3kg shoulder between the three of us, my guests being previously ambivalent about lamb. Excellent stuff!

23. by Kim on Sat 23 Apr 2011 @ 21:53

Hi i couldnt get a lamb shoulder but have a 2kg leg of lamb instead. If i cook this for the same time and tempreture will the leg come out ok and will the meat fall apart like the shoulder? thanks Kim

24. by bnkennedy2222 on Wed 19 Jan 2011 @ 19:45

Crumbled half a lamb stock cube on it.. Best lamb I have ever tasted EVER...

25. by Kristi Ambrose on Thu 09 Dec 2010 @ 20:26

Confused? It says with smashed veg and greens, but Im not seeing any green ingredients in this recipe? So... what are the greens?

26. by ambert on Sat 13 Nov 2010 @ 19:48

I just finished making this lamb shoulder roast. The smell of rosemary in my house this morning was incredible. Just pulled it out of the oven and it is delicious. The garlic and rosemary flavor in the lamb is sublime. How easy it can it be? I'm taking the roasted garlic from this recipe and adding it to my smashed potatoes. Can't keep myself from eating the roast before dinner tonight. Yum!

27. by jane on Mon 22 Feb 2010 @ 17:10

Totally agree with previous comment. Absolutely delicious and so easy.

28. by Snoopy74 on Sun 21 Feb 2010 @ 19:34

Wow was amazing so easy, whole family loved it. V impressed

29. by mummycaz0406 on Sun 31 Jan 2010 @ 17:18

made just the lamb, did my own veg is was gorgeous for kids and adults, , ,even filled my brother up !!!!!
will defently be cooking my lamb this way from now on x x x thanks j x

30. by Calvin on Sun 17 Jan 2010 @ 15:42

absolutely brilliant. so simple, so tasty. just did the lamb not the veg. used a leg piece instead of shoulder. was in for too long but that was my fault for not checking. the gravy was a total knockout!!!

31. by josh Round on Fri 02 Oct 2009 @ 15:20

what about this?? sounds good and calamari for starter

32. by sharon foo on Thu 01 Oct 2009 @ 12:37

i tried out this ..for my parents party... and it was a hit.. super easy to do... and everyone loves it.. especially my dad~~~ he was impressed.. i'm so happy i able to pull this recipe off... ** two thumbs up** thank u Jamie~~
greetings from Malaysia~~

33. by Roberto on Sat 26 Sep 2009 @ 18:10

Jamie, made this dish today for my family and everyone loved it, so simple and tasted amazing!!!
The smashed veg in paticular were stunning.
Cheers

34. by audur at home in iceland :) on Fri 11 Sep 2009 @ 20:15

Hi, Jamie
I saw your show all the way to iceland and druled all over the telly - cant wait to make this dish for my family tomorrow :)
greetings from Iceland

35. by Chelsea on Sat 25 Jul 2009 @ 01:00

WOW! I watched you make it today (all the way from New Zealand) and it looked incredible! Can not wait to make it tonight!!!!!!

36. by Rex Turnbull on Sun 21 Jun 2009 @ 02:19

Hey Jamie - Greetings from Sydney. Just wanted to tell you the lamb is in the oven. - guests arriving in a couple of hours. House is filled with mouthwatering aroma's. Can't want to pull this apart. Got to impress some art buyers! Thought your recipe may clinch the deal! will let you know. www.rexturnbull.com

37. by Christiane on Mon 18 May 2009 @ 22:31

We saw you make it on TV in Madeira Island, made it there...it was just wonderful. Got to USA and made it here....even more wonderful. Everything in the recipe gives such a great taste and blends together like music! We are making it again tonight in TX for the kids!

Thank you

38. by Joel Hughes on Sun 10 May 2009 @ 11:22

oh my god! yum bum scrum is all i can say! Julian and I thought we had died and gone to heaven. only thing i changed was adding a bit of nutmeg - makes all the diffrence. well done Jaime !!

39. by Colin on Sun 26 Apr 2009 @ 23:53

This is the best tasting lamb dish ever and so easy. Everyone who i cooked for tonight thought it tasted amazing. The sauce was something else as well.

Thank you Jamie, another classic dish.

40. by Kate (Auckland, New Zealand) on Sat 25 Apr 2009 @ 01:24

I also saw the program in NZ (the same program as you Susanne!) and tried it out the following day. Fantastic. Am cooking it again today for guests, using delicious NZ lamb, home grown herbs and greens! Awesome.

41. by Suzanne on Tue 21 Apr 2009 @ 23:00

How easy is that? I saw Jamie making the incredible shoulder of lamb on the telly, ran off and made it that night ... omg it was devine...now want to impress the visitors, wanted the recipe and ... bob's your uncle... found it on this website. Jamie, you're a legend. And 'cos Im a kiwi, I will be using good local produce... New Zealand lamb...yum. Kia ora. (Thanks).

42. by Adnan Khan on Tue 21 Apr 2009 @ 19:00

Jamie,

Don't know where to start or how to put the right word together cheif. All these years, I've been making lamb shoulder (off course, with all possible spices:) , but this is the best. Hats off to you Sir.

You've turned cooking into an art, that makes sense to a broader audience.

Cheers and enjoy the holiday while it last.

43. by martin on Mon 13 Apr 2009 @ 19:08

this makes a great sunday lunch,jamie i will allow you to take the credit for this classic greek reciepe,glleftgou.

44. by Olivia on Mon 13 Apr 2009 @ 18:46

This lamb is amazing. and the gravy too! I will definitely make it again, many times...

45. by Audrey on Thu 09 Apr 2009 @ 22:11

Can I slow cook a leg of lamb? I have one ordered this W/E and would like to leave it in the oven for the afternoon, while we are out, or does it only work for shoulder?

46. by emma jane on Thu 09 Apr 2009 @ 09:53

i absolutely love this recipe!!!! and so do the rest of my family. One of my fav things to cook and to eat - cannot stress enough, how delicious this is :)

47. by addy - Perth W.A. on Mon 06 Apr 2009 @ 00:42

WOW!!! I made this for my parents when they came over for a Sunday lunch and they loved it!! The meat was sooooooo tender and sweet. THe flavor was amazing & like yousaid Jamie the meat speaks for itself. Will definately be making this one again. ;o)

48. by Ali on Wed 01 Apr 2009 @ 15:30

I have cooked this lamb dish twice in the past month for guests because its DELICIOUS!! I highly recommend it because its simple and tasty (and doesn't have any dairy or gluten in if you use cornflour). It helps that I bought my shoulder of lamb from my local farm shop who are fully organic and free range etc. A shoulder of lamb is half the price of a leg of lamb and is just as tasty, if not tastier, and is definitely much more tender. I actually did roast potatoes (Jamie style) with swede and carrot mash because I'm addicted to roasties! That worked well too. With the sauce I used red wine instead of red wine vinegar and omitted the capers. It was really good. Don't hesitate to try out this recipe, that's all I can say!

49. by bay on Tue 31 Mar 2009 @ 10:58

i had the same thing on monday and i loved it ur the best cook ever jamie.

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