Phil Vickery's roast lamb
Are you hosting an Easter gathering? Need the ultimate culinary centrepiece? Phil Vickery’s in the kitchen to pimp up your bank holiday Sunday lunch with his delicious roast lamb and all the trimmings.
Slow roast shoulder of lamb
Lamb:Preparation time:- 15 minutes.Cooking time:- 2-3 hours, approx.
Sauce:Preparation time:- 10 minutes.Cooking time:- 10 minutes.
Serves: 6-8
Ingredients
1 large shoulder of lamb, about 2.5kg, bone in
For the marinade:
6 cloves garlic, crushed
6 sprigs rosemary, finely chopped
1 level tbsp salt
½ tbsp ground black pepper
2 tbsp Worcester sauce
For the sauce:
8 tbsp chopped fresh parsley
8 tbsp chopped fresh basil
2 cloves garlic, peeled and very finely chopped
2 tbsp drained and chopped capers=
2 tbsp drained and chopped gherkins=
4-6 salted anchovy fillets, chopped
2 tsp white wine vinegar
2 tsp Dijon mustard (optional)
pinch dried chilli flakes
About 200ml extra virgin olive oil
Method
1. Preheat the oven to 190C, gas 5. Mix together all the ingredients for the marinade.
2. Next, place the lamb onto a chopping board and with a sharp knife make large, deep slashes across the meat, say 6-8 on both sides.
3. Spoon over the marinade on both sides of the shoulder, rub in well.
4. Place the shoulder into a roasting tray and add 200ml water. Loosely cover with foil, then place in the oven and cook for 3 hours, or until the meat falls off the bone when pressed. Don’t be shy to overcook, you may need to cook for longer.
5. Once cooked, remove from the oven, cover, and leave for 1 hour in a warm place.
6. To make the sauce, place all the ingredients oil into a food processor and blitz until you have a chunky puree.
7. Add the oil gradually in a thin stream, you may need a little more.
8. Add a dash of water if needed, then leave for 30 minutes to infuse.
9. Pull the meat off the bone in chunks and spoon over the sauce.