Slow roasted lamb with minted Jersey Royals and mint sauce
For the shoulder of lamb
- 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
For the minted Jersey Royals
For the mint sauce
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 with the juices in the roasting tray. After 2 hours, remove the kitchen foil. 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 potatoes and the mint sauce.
New potatoes will work just as well if Jersey Royals are out of season.