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Recipe: Slow-Roasted Lamb Shoulder with Artichoke, Lemon and Chilli Tapenade

Slow-roasted-lamb-recipe-spinneys
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Slow Roasted Lamb For Dinner Parties Or Family Lunches

Whether you’ve got friends over for dinner or you’re enjoying a long, lazy weekend lunch as a fam, our friends at Spinneys have put together this delicious slow roasted lamb recipe to cook up and enjoy.

Spinneys roasted lamb recipe

Serves 8
Prepare Time: 15 minutes plus marinating
Cook Time: 4 hours 30 minutes

Ingredients:

  • 4 garlic cloves
  • zest of 2 lemons
  • 2 x 285g jars Spinneys Marinated Artichokes
  • 100ml oil
  • 100g Spinneys Roasted Mixed Peppers
  • 2 tbsp capers
  • 2 red chillies, deseeded
  • 30g Spinneys Coriander
  • 5kg bone-in lamb shoulder

Method:

  1. Put the garlic, lemon zest, artichokes and oil, peppers, capers, chillies and coriander in a blender. Add 1⁄2 tsp sea salt and blitz until smooth.
  2. Put the lamb in a large oiled roasting tray and use a knife to make small incisions all over. Massage with 6 tbsp tapenade, cover and marinate in the fridge for 2 hours, or overnight.
  1. When you’re ready to cook, remove the lamb from the fridge and preheat the oven to 180°C, gas mark 4.
  1. Cover the lamb with a double layer of foil. Roast for 4 hours, discard the foil and roast for 30 minutes more. Remove from the oven and leave to rest, covered, for 15 minutes.
  1. Arrange the lamb on a large platter and serve with the rest of the tapenade and the batata harra and aubergine salads.

 

image 1 via Pinterest 

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