- serves 6 people
- preparation 10 minutes
- cooking 3:30 hours
- difficulty Easy level
Ingredients
- 2 kg lamb shoulder, bone–in
- salt and black pepper
Cherry tomato vinaigrette
- 250 g cherry tomatoes, quartered
- 2 French shallots, finely sliced
- 60 ml (¼ cup) good-quality red wine vinegar
- ½ tsp dried oregano
- 1 tsp soy sauce
- 125 ml (½ cup) olive oil, plus extra for drizzling
- ½ cup finely shredded mint leaves
Instructions
- Preheat the oven to 150°C.
- Place the lamb on a rack in a roasting tray, season very well with salt and pepper and drizzle with olive oil. Roast for 3½ hours or until the lamb is very tender and comes easily off the bone.
- For the cherry tomato vinaigrette, place the tomatoes, shallot, vinegar, dried oregano and soy sauce in a mortar. Season well with salt and pepper, then gently pound with a pestle to release the tomato juices. Set aside until ready to serve. Just before serving stir through the olive oil and mint.
- Serve the lamb shoulder with the vinaigrette on the side.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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