Ingredients

• 2.5kg/5lb shoulder of lamb
• 2 tbsp olive oil
• 4 sprigs rosemary
• snipped into 2.5cm/1in lengths
• 1 head garlic
• cut in half
• 2 red onions
• thinly sliced
• 200ml//7fl oz lamb gravy
• warmed through
• salt and freshly ground black pepper
• 750g/1lb 10oz Jersey Royal potatoes
• 2 large sprigs mint
• 1 bunch mint
• finely chopped
• 20g/¾oz caster sugar
• 100ml/3½fl oz white wine vinegar

Directions

• Preheat the oven to 170C/150C Fan/Gas 3.
• Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary
• garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil.
• Roast the lamb for 3–4 hours
• basting every hour or so with the juices in the roasting tray. After 2 hours
• remove the kitchen foil and continue to cook until the meat is very tender and falling off the bone. Remove the lamb from the tray and set aside to rest.
• Put the Jersey Royals and sprigs of mint in a saucepan
• cover with water and bring to the boil. Cook for 10–15 minutes
• or until the potatoes are tender. Drain.
• For the mint sauce
• put the mint
• sugar and vinegar in a bowl and mix well.
• Shred the lamb on a serving plate and pour over the gravy. Serve with the Jersey Royals and the mint sauce.