INGREDIENTS

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THE LAMB

1 shoulder Lamb weighing 2.5 kilos
1 Small bunch thyme washed
8-10 whole medium sized onions peeled
2 bulbs garlic peeled
350-450 ml balsamic vinegar
2g-sea salt
1 large casserole pot to fit the shoulder lamb with lid
150ml olive oil

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MASHED POTATO

2 litre water
20g salt
350g butter
400ml of warmed milk
1kg of peeled potato
12 Turns of milled black pepper

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Seven hour braised

Shoulder of Lamb

With onions, thyme, balsamic

METHOD

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Depending on when you are going to be eating this dish, either lunch or dinner you want to put it into the oven a meal before so for lunch time you want to put it into the oven at 8am and for the evening I would put it in at around 2pm. It will take between 6-7 hours to cook but it is one of those dishes that does not need much attention at all.

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THE LAMB

Before you cook the lamb leave the lamb out of the fridge for a good hour if not two so the meat is at room temperature.

Rub on a little olive oil and season with salt and pepper, Place a little olive oil into the bottom of the pan with the onions, then the lamb on top, put into the oven at 180c for 15-20 minutes until the lamb and onions have coloured.

Remove the garlic and onions from the pan after 3 hrs and place onto a tray, add the balsamic vinegar and remove the lid and continue to cook for a further 1-1/12 hours, basting the shoulder in the vinegar every 20 minutes.

Remove the pot from the oven, then add about 8 sprigs thyme along with the garlic, turn the oven down to 100-110c and cook this for 5 hours with a lid on.

Remove the pan from the oven and place onto a low heat to reduce any excess liquid that is in the pan and baste the lamb in this whilst it is reducing, add the onions and garlic back to the pan for ten minutes to reheat and serve with mashed potato.

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MASHED POTATO

Before you cook the lamb leave the lamb out of the fridge for a good hour if not two so the meat is at room temperature.

Rub on a little olive oil and season with salt and pepper, Place a little olive oil into the bottom of the pan with the onions, then the lamb on top, put into the oven at 180c for 15-20 minutes until the lamb and onions have coloured.

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