This meltingly soft lamb recipe makes a very easy one pot meal using simple ingredients.
For 4 to 6
1 Shoulder of Lamb – about 2kg – 3kg
200mls water
Sea salt flakes and black pepper
A few sprigs of rosemary or thyme
2 whole bulbs of garlic, un-peeled
2 x 400g cans organic green lentils (Eat Wholesome, Mr Organic and Suma are all good brands)
Some washed and finely shredded spring greens or young spinach
Mustard and Mint Sauce – Click the link for the recipe
You will also need a large casserole with a well-fitting lid or you could use a roasting pan and make a lid with foil.
Preheat the oven to 180c.
Put the lamb in the casserole or roasting pan with the rosemary or thyme and season with some of the salt flakes and pepper.
Add the water and then put the garlic bulbs on top of the lamb.
Cover with the lid and put in the preheated oven for 1 ½ hours.
Remove the casserole or pan from the oven and take out the garlic bulbs which should feel very soft.
Add a little more water if there is no liquid and then return it, covered, to the oven for a further hour. In the meantime, peel as much of the papery skin from the softened garlic and squeeze the soft flesh into a small dish ready for later. You can also use this time to prepare the mustard and mint sauce if you like.
When the cooking time is up, the lamb should be very tender so it can be removed from the casserole and kept warm on a baking tray and covered in foil.
Drain the canned lentils and stir them into the lamb juices left in the casserole. Add the softened garlic and the shredded greens and stir well. Replace the casserole lid and return it to the oven for about 15 minutes or until the lentils are piping hot. Taste to check the seasoning but it is unlikely to need any adjustment since the lamb juices are very rich and flavoursome.
Carve the lamb, it will fall away from the bones easily, and serve with the lentils and greens on warm plates with the Mint and Mustard sauce.
See also Slow Roast Shoulder of Lamb and Flattened Lamb with Yogurt and Mint
Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.
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