This slow roasted lamb shoulder is fall off of the bone and sits in a deliciously fresh ratatouille. Serve with roast potatoes for a wonderful Easter lunch.
mixed colour peppers, deseeded and cut into roughly 2.5cm pieces
2
courgettes, trimmed and cut into 1cm rounds
250g
cherry tomatoes on the vine, cut into bunches
Large handful basil, leaves picked
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. Lay the lamb on a board and slash the fatty side well with a sharp knife. Crush 2 garlic cloves and mix in a small bowl with 2tsp dried herbs, the oil, 1/2tbsp honey and plenty of seasoning. Rub mixture all over the lamb.
Step 2Thinly slice the remaining 2 garlic cloves. In a sturdy roasting tin just large enough to hold the lamb, mix the onions, tinned tomatoes, stock, sliced garlic, remaining 2tsp dried herbs and some seasoning. Lay the lamb on top (slashed side-up) and cover tin with foil.
Step 3Roast the lamb for 31/2hr, then remove the foil and carefully lift the lamb on to a plate. Spoon off any excess fat from the tin, then stir in the beans, aubergine, peppers, courgettes and remaining 1tbsp honey.
Step 4Place the lamb on top of the vegetables and arrange the cherry tomatoes around the lamb. Return to oven, uncovered, for 45min, or until the vegetables are tender, the lamb is browned and you can shred the meat off the bone with 2 forks.
Step 5Cover the tin and set aside to rest in a warm place for 20min. To serve, check seasoning and garnish with basil.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
