This very simple method for cooking lamb has the ususal rosemary and garlic like lots of other roast lamb dishes, but for good reason: they taste great together. If you have any lamb leftover, use it for the lamb salad that I’ll demo. I’ll often roast two of them to ensure there are plenty of leftovers.

Serves 4

  • 1.6 kg lamb shoulder on the bone
  • 2 heads of garlic
  • Big handful rosemary
  • Olive oil
  • Salt and pepper

Preheat oven to 220°C.  Place the lamb on a large sheet of tin foil and then in a roasting tin. Cut the garlic heads horizontally and put into the lamb parcel along with some rosemary, a good drizzle of olive oil and seasoning. Wrap up in the tin foil and cook for 30 minutes on a high heat, then turn down the oven to 170°C and cook for another 3½ to 4 hours. Allow to cool slightly and serve slices of lamb with your favourite potato dish.

Leftover lamb salad

Lettuce/radichio/chicory

Pomegranate

mint

mixed leaves