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Slow Roast Lamb Shoulder With Caper And Rosemary Sauce
… serves 6

You need to start this recipe at least 5 hours ahead. It cooks very slowly, but basically looks after itself. The cooked meat will be very tender.

Ingredients:
1.5-2kg (3-4lb) shoulder of lamb
pepper and salt
2 tbs olive oil
2 onions
1 bulb garlic
fresh rosemary and thyme
300ml(½pt) white wine

Sauce:
4 sprigs rosemary
1 tbs capers
100ml (4 fl oz) white wine
300ml (½pt) lamb stock
200ml (7 fl oz) whipping cream
2 ripe tomatoes, skinned and seeded and chopped finely

Method:
Season the meat well and smear with olive oil. Place in a roasting tin that can go on top of the cooker . if not use a frying pan. Roughly chop the onions, halve the garlic and add to the pan. Brown the meat evenly on top of the cooker, adding extra oil if necessary.

Remove meat from pan and add white wine. Over a high heat deglaze the pans scraping with a wooden spatula. Return the meat to the pan and cover tightly with foil. Place the dish into a slow oven, 70OC (200OF, gas 1/8) for 5 hours. In an Aga put the dish in the SIMMERING OVEN. You need to check the meat from time to time basting the meat with the pan juices.

To make the sauce, strain the meat juices in to a saucepan. Add the wine and boil to reduce by half before adding the stock and further reducing by half .Add the cream and rosemary and reduced to a sauce consistency. Remove the rosemary and stir in the capers. Check the seasoning.

To serve Carve the meat thickly onto warm plates and spoon a little sauce on top. Accompany with new potatoes and a green vegetable.

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