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Caramelised slow-cooked lamb
Serves 4-6 Starters and mains
Ingredients
- 1tbsp ground cumin
- 1tbsp ground ginger
- 1tsp dried chilli flakes
- 1⁄2tbsp garam masala
- 1⁄2tbsp ground cinnamon
- 1.8kg shoulder of lamb, on the bone
- 2 garlic bulbs, separated into cloves, unpeeled
- 2 onions, quartered
- 20g fresh rosemary
- 25g light soft brown sugar
For the classic vinaigrette
- 200ml sunflower oil
- 50ml white wine vinegar
- 1tsp Dijon mustard
For the green vegetables
- 2 heads little gem lettuce
- 50g baby spinach
- 200g fine green beans
- 300g peas
- 200g mangetout
- 50g watercress
Method
Mix together all the spices and rub over the lamb in a dish. Cover and leave overnight in the fridge.
Preheat the oven to 180C/ 350F/Gas 4. Remove the lamb from the fridge and allow it to return to room temperature.
Put the garlic and onions in a roasting tin with the rosemary and place the lamb on top. Roast for 2-21⁄2 hours, or until the lamb is cooked through and very tender.
For the vinaigrette, whisk together the oil, vinegar and mustard in a bowl. Set aside.
Separate the leaves of the little gem lettuce and place in a bowl with the spinach leaves. Set aside.
Bring a pan of salted water to the boil. Top and tail the green beans, then drop them into the boiling water. After 2 minutes, add the peas and mangetout then boil for a further minute.
Drain the vegetables, add to the bowl with the lettuce and spinach. Toss with the watercress then dress the leaves and vegetables with the vinaigrette.
When the lamb is ready, remove it from the oven and leave to rest for 15 minutes then sprinkle the fat side of the lamb with sugar and caramelise by placing under a hot grill or with a blowtorch, if you have one.
Carve the lamb and serve with the leaves and vegetables.
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