In this recipe for slow-cooked lamb shoulder, I use blackcurrant juice to make the most delicious glaze and roasted onions. You can cook a leg of lamb this way too. Serve for Sunday roast, Easter, Thanksgiving or Chrismas. Paleo, gluten-free friendly.
- 1.5kg / 3 lb lamb shoulder, off the bone (no joint)
For the lamb marinade
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin seeds
- 3 large garlic cloves, finely shopped or grated
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup olive oil
For the onions and glaze
- 3 medium brown onions, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea salt
- 2 cups blackcurrant and apple juice
- 2 tablespoons raw honey
- I like to cut the lamb shoulder into a thick, flat piece of meat or even large chunks. Rub the lamb with the marinade and set side for a couple of hours to infuse with flavours.
- Preheat the oven to 160°C (320°F).
- Place the onion wedges on the bottom of a large roasting tray. Drizzle with two tablespoons of olive oil, balsamic vinegar and sprinkle with salt. Place the lamb on top.
- Pour the blackcurrant juice on the bottom of the tray and cover the whole thing with aluminium foil, leaving a little hole in the corner.
- Cook in the 160°C (320°F) oven for 4 hours, basting the meat with the juices a few times. After 4 hours hours, remove the tray and carefully pour most of the cooking juice out into a medium saucepan or a frying pan. This time, loosely cover the lamb with foil, turn the oven to 200°C (400 °F) and cook it for a further 20-25 minutes, to brown it off.
- In the meantime, add 2 tablespoons of honey to the lamb and blackcurrant juice and bring to boil. Turn the heat down to simmer and cook for 20-25 minutes until it’s reduced by half and thickened into a glaze.
- Remove the lamb from the oven and let it rest under foil for 10 minutes before serving it on a platter or a chopping board topped with the caramelised onions and the glaze drizzled over the top.