Slow Baked Lamb Shoulder by Tom Adams
Set amongst 66 acres of meadows, woodland and oak-lined streams, Coombeshead Farm is a guesthouse and working farm offering glorious isolation and farmhouse comforts in the heart of Cornwall’s rural countryside. Few chefs know how to cook a farmhouse lunch with such honest simplicity as Tom and we're certain this dish will be a huge hit at your dinner table.
1 x Lamb Shoulder (on the bone)
1 litre chicken stock
500g thick natural yoghurt
3 cloves garlic, finely grated
1 tbsp dried oregano
1 tbsp dried or fresh mint
2 sprigs fresh rosemary
1 tsp cumin
1 tsp coriander seed
1 x dried chilli
2 tsp sea salt
First of all, toast your cumin and coriander seeds. Once aromatic add to the chilli, oregano, and mint, then grind coarsely in a pestle & mortar. Add the rosemary and bash it a little until it releases its oils.
In a mixing bowl, combine the yoghurt, recently ground spices & herbs, sea salt and some generous cracks of pepper. Mix well together and check for seasoning.
In a roasting dish, lay out the leeks on the bottom, place the lamb shoulder on top and cover the lamb shoulder all over with the yoghurt marinade, and if possible, leave in the fridge for 24 hrs.
Preheat the oven to 150c.
Add the chicken stock to the roasting tray, then put a layer of greaseproof and tin foil over the lamb shoulder. Bake in the oven for 3.5 hours.
Remove the greaseproof and foil, and return to the oven for a further 1.5 hours. At this point, a skewer or knife should easily go into the lamb and the meat should be pulling away from the bone. Remove from the oven, cover in foil, and let rest for 30 minutes before serving.