Page title and description

Lamb with twenty garlic cloves
Lamb
Lamb with twenty garlic cloves
Ingredients
- 500g or 1kg boneless lamb shoulder
- 3 tbsp olive oil
- bouquet garni of thyme, rosemary and bay
- 8 small onions, whole and peeled
- 4 large carrots, peeled and chopped into large chunks
- 20 whole garlic cloves
- 150ml balsamic vinegar
- salt and pepper
Method
Prep time:
30 min
PT30M
Cooking time:
3h
PT3H
-
Step 1
Preheat oven to 180°C/Gas Mark 4. Rub the shoulder of lamb with a little olive oil and season with salt and pepper. -
Step 2
Place a little more olive oil into the bottom of a large casserole pot with the onions, carrots, garlic and bouquet garni and sit the lamb on top. Place into the oven for 15-20 minutes or until the lamb, carrots and onions have coloured. Turn the oven down to 110°C/Gas Mark ¼. Cover with a suitable lid and cook for about 2½ hours. -
Step 3
After 2 hours, remove the garlic, carrots and onions from the pot and reserve. Add the balsamic vinegar, and continue to cook for a further 30 minutes, with the lid off. Baste the shoulder in the vinegar liquid every 10 minutes. -
Step 4
Transfer the lamb pan from the oven to the hob, remove the lamb to one side and reduce the meat juices over a low heat. Return the lamb and veg to the pan, warm through and serve with mashed potato.