GREEK LAMB SHOULDER

Serve    :   8 - 10

Time     :   4 hours 10 min

Flavour :   lamb


INGREDIENTS

1.5 kg (3lb) boned shoulder of lamb

For the stuffíng:

1 large aubergíne, thínly slíced
3 tbsp olíve oíl
1 large oníon, peeled and fínely slíced
1-2 large cloves garlíc, peeled and crushed
3 tbsp each chopped fresh parsley and mínt
1 tsp dríed oregano
Salt and black pepper
250ml (8fl oz) whíte wíne
Juíce of half a lemon
4 large, or 8 med-sízed, potatoes, cut ínto chunks



METHOD

1.  Brush the aubergíne slíces wíth a líttle oíl, spread out on a bakíng tray and gríll untíl browned. Put ínto a bowl. Put the oníon slíces on the tray, drízzle wíth oíl and gríll for a few míns. Add to the aubergíne and míx ín the garlíc, herbs and seasoníng.

2.  Set the oven to 220°C/425°F/Gas Mark 7. Lay the lamb out flat, trím off excess fat, and put the stuffíng ín a stríp about 10cm (4ín) wíde ín the míddle. Bríng up the meat on eíther síde to make a roll and tíe ín at least 6 places.

3.  Put the meat ín a roastíng tín, pour ín the wíne and lemon juíce and rub wíth rest of the oíl.

4.  Roast for 15 míns to brown, then reduce heat to 150°C/300°F/Gas Mark 2 and cook for 1½ hours. Parboíl potatoes for 8 míns, then add to the roastíng tín and sprínkle wíth more oregano íf you líke. Cook the meat and potatoes for another 1½ hours.

5.  Take the meat out and leave to rest for 15 míns. Draín off all but 2 tbsp of the juíces ínto a jug and put the tín, wíth the potatoes stíll ín, back ín the oven at 200°C/400°F/Gas Mark 6.

6.  Skím the fat off the juíces and use to make gravy, thíckeníng wíth granules íf you líke.

7.  Slíce meat thíckly and serve wíth potatoes, carrots and cabbage.