Pot roast shoulder of Lamb

Pot roast shoulder of Lamb

Serves 4

4 tbsp flake salt

1 tsp black peppercorns

4 sprigs fresh thyme

4 cloves garlic

1 tsp coriander seeds

1 tbsp sumac

2kg bone in shoulder of lamb

2 cups brown stock

Pre heat your oven to 120c.

Mix all ingredients, except the lamb and stock in a bowl and crush in a mortar and pestle or food processor. Rub the aromatic mix all over the lamb and massage in. Leave to marinate for a couple of hours.

Heat a oven proof casserole over a moderate heat.

Add a tablespoon of cooking oil then the lamb and caramelise all over until well browned. Add the stock and cover with a lid, place into the pre heated oven and cook for 3 hours, baste every 30 minutes by spooning the juices over the meat.

After 3 hours, remove the lid and cook for a further 30 mins, basting regularly.

Serve in the middle of the table with a jug of the cooking juices, crushed potatoes, green beans and roast aubergine.