‘This really is minimum effort for maximum flavour. After the first 30 minutes of cooking turn down the heat and relax – the dish takes care of itself,’ says James Tanner of Tanner’s Restaurant in Plymouth.
You will need
- Blade end shoulder of lamb 2.2kg
- Olive oil 1 tbsp
- Crushed sea salt and freshly ground black pepper to season
- Banana shallots 12, peeled
- Fresh thyme 10 sprigs, plus 1 tbsp chopped fresh thyme leaves
- Garlic cloves 24 (about 2 bulbs), peeled
- Red wine 500ml (merlot is good)
- Preheat the oven to 200°c/gas 6. Rub the lamb with olive oil and season with crushed sea salt and freshly ground black pepper.
- Place the lamb in a heavy-based roasting tin with the shallots and roast for 30 minutes. Remove from the oven and drain off any fat. Add the thyme sprigs and garlic. Reduce the oven temperature to 130°c/gas 1. Return the lamb to the oven. Cover the tin tightly with foil and cook for 4½ hours.
- Pour the red wine into a pan and bring to the boil over a medium heat. Remove the roasting tin from the oven and pour the red wine over the lamb. Return the lamb to the oven, covered, and cook for a further hour.
- Remove the dish from the oven and carefully put the lamb, garlic and shallots in a warm serving dish. Be careful as the lamb should be just falling off the bone. Cover and set aside to rest.
- Place the roasting tin over a high flame and heat the wine juices. Skim off any fat and stir in the chopped thyme. Season with crushed sea salt and freshly ground black pepper. Pour over the lamb and serve. Serve with potato and celeriac mash and green beans.
Find more recipes from James in James Tanner Takes 5, published by Kyle Books, £14.99.
Prysten House, Finewell Street, Plymouth, PL1 2AE.