By: Sarah    Date: 04/01/15

Valentine Warner’s Roast Shoulder of Lamb with Bitter Herbs & Honey

By: Sarah Date: 04/01/15 Category: Recipes

Our Welsh Spring Lamb is in at the butchery counter, and The Good Life Experience Festival have just added the brilliant Valentine Warner to their growing line-up of stellar chefs, so how about this recipe to enjoy the fruits of both? This recipe serves 4.

Ingredients

- 1 x 1.4kg shoulder of lamb (get one of our Award-winning butchers to split the protruding forearm)
- 1 proper handful of loose dried camomile (or rip open 4 camomile teabags)
- 1/2 bunch of fresh thyme, leaves picked
- 4 sprigs of fresh rosemary, leaves picked
- 12 fresh sage leaves, roughly chopped
- 1 tablespoon of dried oregano
- Large-flaked salt and black pepper
- Juice of 1 lemon
- About 1 tablespoon of (wild flower) runny honey
- 2 tablespoons of olive oil
- 125ml of water

Now Let's Cook

First, preheat your oven to 200ºC/400ºF/Gas 6. Now take the shoulder of lamb and, with the tip of a sharp knife, make shallow scores through the outer layer of skin and fat, but not into the meat, cross-hatching the entire surface. Do this on both sides. In a bowl, combine your dried camomile with the thyme, rosemary, sage and oregano. Add a heavy grind of black pepper and a good tablespoon of salt. Make sure these are well blended. Take a handful of this mix and press it into the skin of the lamb, massaging it in well on all sides.

Next, sprinkle some of the herb mix across the bottom of a heavy lidded casserole. Place the lamb on top, and then squeeze the lemon juice across the top before sprinkling with the remaining herb mix. Trail the honey across the top of the shoulder. Pour over a little olive oil as well, then splash 125ml water into the bottom of the pan.

Put the lid on, get it into the preheated oven and cook for 2 and a half hours.

Check after 1 hour: the lamb should be taking on a little colour. If the water has dried out, add a dash more, the idea being that the water keeps the lamb moist while cooking, leaving you with a good, dark, syrupy juice.

The lamb flesh should pull away nicely from the bone, and we suggest that you eat it with some of our Flintshire potatoes!