2 tablespoons olive oil2 lamb shoulders on the bone or 1 leg of lamb8 garlic cloves, chopped roughly4 rosemary sprigs8 thyme sprigs1 cup red wine2 cups beef stocksalt and pepper2 tablespoons cornflour (optional)
Tip: To remove fat add a couple of mugs of ice to the pot. The fat accumulates around the cold ice and solidifies. Remove with a slotted spoon and discard.
Variation: If you only need to make one lamb shoulder, simply halve the other ingredients.
Recipe from Summer TABLE by Jodie Blight.
Roast lamb can be used up in so many amazing meals. Make a roast lamb pizza, a roast lamb wrap or warm roast lamb salad.