I last made this dish back in March (recipe March 30th) but I have always only ever done previously cooked it with a leg – but a good friend of mine – a lovely lady called Liza – let me, very kindly, have a shoulder of lamb from one of her own recently slaughtered beasts. And it was tremendous – cooking lamb straight on the rack for me is one of, if not the best, ways to treat this fine meat. It went in for 3 hours on 160c. Perfection. It oozed taste and succulence. Below it, I had popped the leeks, chopped, 2 red onions sliced and 5 cloves of garlic, halved in a tray of olive oil and roasted then for 10 minutes before adding bay leaves, a bouquet garni and 2 tins of drained cannellini beans this time, plus 1 and a half litres of chicken stock. It sat under the lamb and caught all its fabulous juices. I had scored the lamb first and rubbed in a garam masala mix, which gave it a wonderful warmth for a Sunday.
If you have never tried it – please, please do! It is magical.