Shoulder of Lamb with Garlic and Herbs

From Mary Berry’s Complete Cookbook

Serves 6

Ingredients

4 lb lamb shoulder, bone in, trimmed of excess fat

Herb butter:

6 Tbsp butter, softened

4 garlic cloves

1 Tbsp chopped thyme

1 Tbsp chopped rosemary

1 Tbsp chopped mint

1 Tbsp chopped parsley

salt and black pepper

Gravy:

1 Tbsp all-purpose flour

2/3 C red wine

2/3 C lamb or chicken stock

Instructions

  1. Make the herb butter: mix the butter, garlic, thyme, rosemary, mint, and parsley and season with salt and pepper.

  2. Slash the lamb at regular intervals with a sharp knife, then push the herb butter into the cuts. Rub any remaining butter over the lamb. Weight the lamb.

  3. Put the lamb on a rack in a roasting pan and insert a meat thermometer (if using) into the middle of the meat. Cook in a preheated oven at 400ºF and cook for 20 minutes per pound. The thermometer should register 170-175º.

  4. Remove the lamb. Cover loosely with foil and leave to stand in a warm place for about 10 minutes.

  5. Make the gravy: drain all but 1 Tbsp of the fat from the pan. Set the pan on the stove, add the flour, and cook, stirring, for 1 minute. Pour in the wine and stock, bring to a boil, and simmer for 2-3 minutes. Taste for seasoning and strain into a warmed gravy boat. Serve with the lamb.