Approx. 2kg lamb shoulder, excess of fat trimmed
whole bulb of garlic, divided into cloves, unpeeled
few springs of fresh rosemary
few springs of fresh thyme
3 tbsp olive oil
large glass of dry red wine
freshly ground black pepper
Rub olive oil over the lamb shoulder, season with salt and pepper and fry in the pan for few minutes over a high heat until browned.
Place lamb shoulder in ovenproof dish, with end of the knife make few holes in the meat and put some fresh rosemary inside them. Arrange remaining rosemary and thyme over the shoulder, put garlic cloves in the dish, add wine, cover and roast for about 3 hours in 150 C.
I served it with some roast cherry tomatoes, boiled brussels sprouts sprinkled with roasted almond flakes and potatoes wages roasted with rosemary, olive oil and sea salt. Lamb goes very well with creamy mashed potatoes, mashed butter beans and boiled or roasted vegetables like carrots, green beans, swede.