Emily Scott’s slow roasted lamb shoulder with paprika, garlic and thyme
The perfect centre piece
Try this delicious slow roast lamb recipe created by Cornish based Chef Emily Scott. Emily recommends preparing the lamb with garlic, paprika, lemon and thyme the night before, allowing the lamb to marinate and giving it a delicious flavour. She also suggests using a lamb shoulder because it has more fat, which in turn gives more flavour, but a leg of lamb works perfectly well too. Emily’s favourite part of this dish is serving the lamb to the table, as it makes a wonderful centre piece to carve in front of everyone.
10 ingredients
Prep 30 minutes
Cooking 3 hours and 35 minutes
Serves 6-8 people
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Ingredients
- 1 whole garlic bulb
- 100g thyme leaves
- 2 tbsp paprika
- 4 tbsp olive oil
- 50g Rodda’s Cornish butter
- 2.25kg whole shoulder of lamb
- 1 lemon with its skin on, halved
- 250ml water
- Freshly ground pepper
- Cornish sea salt
Method
- Preheat the oven to 160°C (140°fan/320°F).
- Peel half the garlic cloves, then lightly crush them in a pestle and mortar with some sea salt. Once crushed, mix in the thyme leaves and paprika.
- Once the garlic cloves, sea salt, thyme and paprika have been crushed and mixed, gradually add the olive oil until you have a thick paste.
- Then melt the Rodda’s butter in a small pan and add it to the paste.
- Place your lamb joint in a deep sided roasting tin and rub it all over with the herb and spice paste, then season with sea salt and black pepper. Place whole sprigs of thyme, the remaining garlic cloves still in their skins and the lemon halves beside the lamb.
- Then cook the lamb uncovered in the oven for 35 minutes. Remove from the oven and pour in the water and use a ladle to baste the lamb with the cooking juices.
- Now cover the lamb with foil and return to the oven for a further 3 hours, basting the meat every 30 minutes. For the last 15 minutes, remove the foil and if the juices are evaporating quickly, add a little more water.
- Remove the lamb from the oven and cover in foil and allow to rest for at least 15 minutes before carving.
- We recommend serving the lamb with creamy dauphinoise potatoes, broccoli spears and minted peas.
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