(serves 4 with lots of leftovers)
1 shoulder of lamb, room temperature
2 heads of garlic, cloves separated and peeled
2 white onions, quartered
2 tsps dried thyme or about one bunch fresh, leaves separated
3 tbsps olive oil
1 cup red lentils
1 cup chicken stock
Set your oven to 180C, 350F. Place the shoulder of lamb in a large, heavy pot with a good heavy lid, and surround it with the garlic cloves and onion. Sprinkle with the thyme, drizzle with the olive oil, and salt and pepper it well. Place it in the oven and roast for 20 minutes. The onions will have colored and the lamb, too. Turn the heat down to 110C, 220F and cook for 90 minutes. Then remove the lamb to your eventual serving platter, and remove the onions and garlic to a bowl. Pour the lentils into the pot, place the lamb over them and pour over the chicken stock. Cover the pot and cook for another 4 1/2 hours.
Remove the lid, turn the oven up to 150C, 300F and cook for a further hour. Remove lamb to your serving platter, pour off the cooking juices as best you can into a gravy separator and discard the fat on the surface. Scoop out the lentils into a bowl and then put the onions and garlic that you’ve set aside back into the pot. Put them over a medium heat on the stovetop and stir until nice and sticky, about 15 minutes.
The lamb will fall off the bone with the use of spoons, which is lovely. Serve with the lentils, onions and maybe a side of mashed potato.
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