Roast Shoulder of Lamb with Bitter Herbs and Honey
|Dry camomile/The contents of 4 camomile teabags||1 Cup (16 tbs) (A Handful)|
|Fresh thyme||1⁄2 Bunch (50 gm), leaves picked|
|Rosemary sprig||4 , leaves picked|
|Fresh sage leaves||12 , roughly chopped|
|Dried oregano||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Lemon||1 , freshly squeezed|
|Greek honey/Wild flower honey||1 Tablespoon|
|Olive oil||2 Tablespoon (Or As Required)|
1) Preheat the oven to 200°C/fan 180°C/gas mark 6.
2) Make shallow scores through the outer layer of skin and fat cross-hatching the entire surface on both sides of the shoulder of lamb.
3) In a bowl, combine dried camomile, thyme, rosemary, sage, oregano, black pepper and salt; mix thoroughly.
4) Press a handfull of the herb mixture into the skin of the lamb, rubbing well on all sides.
5) In a heavy casserole, sprinkle a little herb mixture across the bottom.
6) Place the lamb in the casserole, then drizzle over the lemon juice and sprinkle with the remaining herb mixture.
7) Drizzle honey over the lamb shoulder, then a little olive oil and then drizzle 125ml water into the bottom of the pan.
8) Cover the casserole and cook in the preheated oven for 2 hours.
9) Check after 1 hour, the lamb should lightly coloured, add a dash of water if dried out.
10) After 2 hours remove the lamb from the dish, cover with a foil and allow to rest.
11) Spoon off the excess fat, then keep the remaining juices warm.
12) Carve the lamb and serve the Roast Shoulder of Lamb with Bitter Herbs and Honey juices, crispy potatoes, fennel puree and some kale.