Garlic Studded Shoulder of Lamb

Name: Garlic Studded Shoulder of Lamb
Total time: 7200 s
Cuisine: British
Ingredients: Half Shoulder of Lamb; 1 bulb garlic; 1 tbsp olive oil; Sprinkle Herbs de Provence

Ed Robinson @errm

Bath

I found a half shoulder of lamb in the supermarket near it’s best before with a massive reduction... Totally over the top for a weeknight supper... but it would have been rude not to. We shared this between two... but it would have been fine for 3 or even 4 people...

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Ingredients

2 hours

HalfShoulder of Lamb
1bulb garlic
1 tbspolive oil
Sprinkle Herbs de Provence

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Steps

2 hours

1

Put the lamb in a big baking tray... If there is some spare room you can use it for roast potatoes...
2

Peal the garlic cloves
3

Stab a hole in the fat so you can push a clove of garlic between the fat and the meat. Repeat until you have used all your garlic
4

Sprinkle with some dried herbs and add a spoon of olive oil. Roast at Fan 150 celsius for 40 mins per half kilo plus 40 mins...
5

I find carving a shoulder a bit tricky... as the bone gets in the way... so I normally get a sharp knife and debone first before carving.
6

I served the lamb with potatoes roasted in the tin with the lamb and some steamed broccoli and asparagus! Don’t forget to make some gravy!