Name: Roast lamb shoulder with bay leaves and juniper
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 ½kg lamb shoulder , boned by the butcher (not rolled and tied) -; 2 tbsp olive oil -; 6 garlic cloves -; 6 bay leaves -; 5 juniper berries -; 150ml red wine vinegar -; 250ml white wine -

Ingredients for - Roast lamb shoulder with bay leaves and juniper

1. 1 ½kg lamb shoulder , boned by the butcher (not rolled and tied)

2. 2 tbsp olive oil

3. 6 garlic cloves

4. 6 bay leaves

5. 5 juniper berries

6. 150ml red wine vinegar

7. 250ml white wine

How to cook deliciously - Roast lamb shoulder with bay leaves and juniper

1 . Stage

Heat oven to 180C/160C fan/gas 4. Trim any excess fat from the lamb shoulder. Heat a large flameproof casserole dish and add the oil. Add the lamb shoulder and fry over a high heat to brown it on all sides. Remove from dish and pour off any excess fat.

2 . Stage

Add the garlic cloves, bay leaves, juniper berries, red wine vinegar and white wine to the dish and set the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for  1 hr 30 mins, occasionally basting the lamb with the juices until the meat is tender. Remove the lid and cook the lamb uncovered for the final 10 mins, to reduce the cooking juices a little.

3 . Stage

Remove the lamb from the oven, place on a board, cover and leave to rest for  15 mins. If the juices are not reduced in the dish, boil on a high heat until thickened. Season to taste. Serve the shoulder of lamb in slices with its cooking juices, and with the bay leaves, garlic and juniper berries on top.