nd lay flat. Stuff the lamb shoulder, spreading the herb stuffing over
For the lamb shoulder:
Preheat the oven to
Season lamb shoulder with sea salt and freshly
Preheat oven to 350\u00b0F.
Place onion, capers and lemon in a food processor. Process until a smooth paste forms.
Score meat and rub paste in well. Roll up lamb shoulder, securing with kitchen string.
Roast for 1 1/2 hours, until cooked to taste. Rest, covered, for 15 minutes. Serve sliced, accompanied by couscous and roasted carrots.
b>Lamb Shoulder has bone, then cut the meat from the bone and chop
our fingers, pull apart each chop, roughly in half, along the
ull side of a knife, \"chop\" the rosemary sprigs to bruise
oasting tin, together with the lamb shoulder and the peeled garlic cloves
220degrees).
Cut meat from lamb shoulder in 4cm cubes.
Mix
edium-high heat.
Season lamb shoulder with salt and pepper; cook
he white stalks and roughly chop green leaves. Place into cold
Trim lamb shoulder steak from bones and set
medium bowl.
Place lamb in a large sealable baggie
ouquet; set aside.
Season lamb with salt and pepper.
harp knife, slice horizontally through lamb, stopping about 1 inch from
o 450\u00b0F. Place the lamb shoulder in a greased baking pan
Preheat oven to 325\u00b0F.
Rub lamb with 1 tsp oil. Season well. Sprinkle with oregano. Place in a roasting pan. Pour 1 cup water and vinegar around lamb. Cover tightly with foil and roast for 1 hour 30 mins.
Meanwhile, toss together remaining ingredients. Season well. Arrange around lamb, replace foil and cook for another 1 hour 30 mins.
To serve, transfer lamb to a platter, cover loosely with foil and let rest for 10 mins. Return vegetables to oven. Cut meat into chunks and serve with vegetables and garlic cloves.
arinade; mix well.
Place lamb chops in a large resealable
ver medium-high heat. Season lamb chops with salt and pepper
eeds.
Gently lay the lamb chops in a single layer