"Score the lamb all over in a crisscross fashion. In a bowl, mix the buttermilk with the lemon zest, smashed garlic cloves and chopped rosemary. Smother the lamb with the mixture, then cover loosely and chill in the fridge overnight. The next day, heat the oven to 180C (160C fan)/350F/gas 4. Put the marinated lamb shoulder in a roasting tray, ensuring all the marinade goes in with it. Pour 200ml chicken stock into the tray, cover with foil and roast for three hours, basting every hour."
"Turn up the oven to 195C (185C fan)/385F/gas 5, remove the foil and roast for another 30 minutes, until the meat is tender and the skin crisps up. Lift the lamb out of the tin and leave to rest while you get on with the vegetables. Drop the peas and broad beans into the roasting tray, and bring to a boil; add a little more stock, if required. Once boiling, add the wild garlic leaves, cook for two minutes, then take off the heat."
"To serve, shred the lamb, arrange it on a platter and spoon over the sauce with all the gubbins from the tray. Serve with boiled potatoes and a green salad. Caponata (Sicilian aubergine stew) Sicily does flavour well. We serve this dish at both Burro and Trullo, but I've tweaked the recipe slightly to make it easier to d"
Spring produce like peas, broad beans, wild garlic, and spring lamb comes together naturally. Lamb shoulder is scored and marinated overnight in buttermilk mixed with lemon zest, smashed unpeeled garlic cloves, and chopped rosemary. The next day it is roasted covered at 180C until tender, basting hourly, then uncovered briefly to crisp the skin. The roasting tray is used to cook peas and broad beans in the remaining stock, followed by wild garlic leaves cooked for two minutes. The lamb is rested, shredded, and served on a platter with the vegetables and sauce, alongside boiled potatoes and a green salad.
Read at www.theguardian.com
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