Serves: 6-8 Preparation time: 10 minutes Cooking time: 3 hours 20 minutes Ingredients: 1.8-2.25kg/4-5lb lean whole lamb shoulder Salt and freshly milled black pepper For the Marinade: 4-5 large sprigs rosemary leaves, roughly chopped 75ml/5tbsp good, balsamic vinegar 250ml/9floz good red wine 60ml/4tbsp olive oil 1 large red onion, peeled and sliced
Method: 1. Mix the marinade ingredients together and transfer to a double-lined plastic food bag. Add the joint and coat in the marinade. Seal the bag, transfer to a large plate and refrigerate for up to 4 hours or overnight, turning the bag over once. 2. Preheat the oven to Gas mark 1-2, 140-150°C, 275-300°F. 3. Place the joint on a chopping board, score the surface in a diamond pattern (or ask your butcher to do this for you) and season on both sides. 4. Transfer the joint from the marinade and place in a large non-stick roasting tin, with the marinade mixture from the bag. Cover with foil and roast in the oven for 3-4 hours. 5. Remove the joint from the oven and remove the onion and rosemary from the surface of the joint. Cook on a prepared barbecue for 10 minutes on each side. Transfer to a large plate, cover and leave to rest for 10-15 minutes. 6. Carve the lamb and serve with fresh salad leaves. Recipe Courtesy of EBLEX