Roast lamb

This is another recipe from “Economy Gastronomy” and was one of the most delicious ways of cooking lamb that I have found. The lamb is cooked very slowly in liquid so it is kept moist while roasting on top.The recipe inserted slivers of garlic and sprigs of rosemary into the lamb by piercing the shoulder with a sharp knife but Spanish lamb tends to be smaller so I just added the garlic to the pan.

1 shoulder lamb
5 cloves garlic
300ml meat stock (lamb or beef)
200ml red wine

Heat the oven to 200ºC. Put the shoulder of lamb into the pan with the garlic, drizzle with olive oil and season with salt and pepper. Put into the hot oven and cook for 10 minutes. Turn the heat down to 140ºC and pour over the stock and red wine and leave to cook for 2-3 hours. I probably left it to cook for two and a half before taking it out, covering it and leaving it to rest while I finished the other dishes. Before covering, pour off the juices and use these to make a delicious gravy by thickening with cornflour and adding more liquid if necessary.