Slow Roast Lamb Shoulder with Garlic and Rosemary

Cup of Yum
1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
2. Place the sliced onions in the base of a large roasting tin.
3. Mix together the garlic, rosemary, olive oil, salt and pepper. Spread the garlic and rosemary mix all over both sides of the lamb shoulder.
4. Place the lamb on top of the sliced onions and then pour in the red wine and water round the base of the lamb. (Don’t pour the wine and water on top of the lamb or you will wash off all the garlic and rosemary!)
5. Cover the lamb tightly with foil and place into your preheated oven. Roast for 4 hours.
6. After 4 hours, turn your oven up to 220C / 200C fan / gas mark 7 / 425F. Take the lamb out of the oven and remove the foil. Return the lamb to the oven and roast for a further 30 minutes.
7. After the final 30 minutes, take the lamb out of the oven and transfer onto a serving platter. Use the red wine / lamb juices in the tray to make my delicious Easy Lamb and Red Wine Gravy.

Easy Lamb and Red Wine Gravy

1. Skim off any visible fat from the red wine and lamb juices left in the roasting pan.
2. Crumble the stock cube into a jug. Add 2 tablespoons of cornflour and a splash of cold water and stir to make a smooth paste. Tip this mix into the roasting tray and stir to combine with the red wine and lamb juices.
3. Sieve the gravy into a small saucepan and bring to the boil. Turn the heat down and simmer until thickened.
4. Tip the gravy into a serving jug / gravy boat and serve with the lamb and all your favourite roast dinner sides.