Jamie's Dinners
By Jamie Oliver
4 hrs 20 mins
Not Too Tricky
serves 10
About the recipe
Tasty lamb shoulder and epic Mediterranean flavours are best friends in this easy one-pot roast.
Recipe From
Ingredients
2 red onions
1 bulb of garlic
3 carrots
2 sticks of celery
1 large leek or 2–3 baby leeks
1 handful of ripe tomatoes
olive oil
1 small lamb shoulder, bone in (2.25kg)
½ a bunch of fresh rosemary
2 fresh bay leaves
½ a bunch of fresh thyme
2 x 400g tins of plum tomatoes
1 bottle of red wine
Top Tip
Shoulder of lamb is one of the best cuts by far – it's tastier than leg and much more economical.
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. Halve the fresh tomatoes.
- Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one.
- Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.
- Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of tin foil and place in the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork.
- Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, check the seasoning and serve with some crispy roast potatoes.
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