Barely a recipe really - two ingredients and a bit of preparation time. A shoulder of lamb is good value in the UK. It will feed 4 to 6 people, depending on size. For two people, a half shoulder is about right. Don't stint on the garlic. Similar recipes add little sprigs of rosemary and/or pieces of anchovy along with the garlic. But, if you use enough garlic on its own, its a great dish.
Ingredients (serves 4-6):
At least one whole head of garlic, or more
1 shoulder of lamb
Method:
Ingredients (serves 4-6):
At least one whole head of garlic, or more
1 shoulder of lamb
Method:
- Heat oven to 160 C
- Cut the cloves of garlic into slivers (about 3 slivers per clove, cut lengthways).
- Using a sharp knife, stab the lamb fairly deeply all over, stuffing a sliver of garlic deeply into each incision. Its best to do this as you go. Season the lamb with salt.
- Place the lamb in a roasting tray with an inch of water in the bottom.
- Cover with foil and cook for 4 hours, checking occasionally to make sure the water hasn't evaporated.
- Turn the oven up to 180 C, remove foil and cook for a further 30 minutes, to crisp the fat.