No. 6 — Garlic, Rosemary & Mint
Slow Roasted Lamb Shoulder Wraps with Rosemary, Lemon & Garlic
Bone-in for flavour.
Bone-out for flavourlessness.
It's simple really.
There we have a haiku and a rule of thumb combined. In all seriousness though, adhere to this adage and the following lamb recipe will fall away under its own weight and veritably melt in the mouth. San Marzano tomatoes, if you can find them, are gorgeously sweet and slice through all the richness as though it were their solemn duty.
Serves 4 | Takes around 4 hours
Ingredients
For the Lamb
- 1.5kg lamb shoulder, bone-in
- 2 onions, chopped
- 2 large carrots, chopped
- 2 lemons, halved
- A few sprigs of fresh rosemary and thyme, leaves picked
- 2 cloves of garlic
- 5g sea salt
- 5g cracked black pepper
- Rapeseed oil
- 50g Sublime No. 6 Garlic, Rosemary & Mint Butter
For the Wraps
- Floury tortilla wraps
- 3 San Marzano tomatoes
- 1 red onion
- 1 bunch of fresh mint
- A small tub of plain, natural Greek yoghurt
- Sea salt
- Cracked black pepper
Method
- Preheat the oven to 120˚C, 240˚F or Gas Mark ½
- Place the carrots and onions in a deep roasting tray and place the lamb shoulder on top
- Using a small electric blender or a traditional pestle and mortar, grind the fresh herbs and garlic together with the salt and pepper
- Add enough oil to make a thick paste and smear all over the lamb shoulder
- Squeeze over the juice of both lemons and add the spent halves to the tray
- Triple foil the roasting tray to seal and roast for 4 hours
- Whilst the lamb is meditating, dice the tomatoes and red onion and combine in a bowl
- Pick the leaves of the mint and shred finely, adding to the tomatoes
- Season generously with salt and pepper and add 1 or 2 tablespoons of yoghurt and combine
- Once cooking is over, melt the Sublime No. 6 Garlic, Rosemary & Mint Butter in a saucepan and pour over the lamb before carving or shredding
- Serve in the wraps with a generous spoonful of the tomato and onion mix