Truly Yummy Slow Cooked Lamb Shoulder with Caper & Mint Gravy

Picture a slow Sunday afternoon. The comforting aroma of lamb gently roasting while you unwind with your favourite book. My Truly Yummy Slow Cooked Lamb Shoulder with Caper & Mint Gravy is the perfect recipe for those moments. It’s effortless, flavourful and ideal for sharing with friends and family.

It’s beautifully simple to prepare, naturally gluten free and dairy free and always delivers on taste. I love serving it with my Truly Yummy Feta Rice or Lemon Garlicky Potatoes and the lamb is finished with an incredible caper & mint gravy that takes it to the next level. Add a side of greens dressed with my Truly Yummy Lemon & Caper Dressing and a glass of your favourite wine. It’s absolute perfection.

With plenty of tender meat from the shoulder, there’s usually enough left over for another treat. Use the leftovers in my Truly Yummy Lamb Ragu tossed through gluten free pasta the next day.

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Truly Yummy Slow Cooked Lamb Shoulder with Caper & Mint Gravy

Gluten free and dairy free slow cooked lamb shoulder with caper & mint gravy. Recommended ingredients Belazu Crete Gold extra virgin olive oil, lamb shoulder, fresh rosemary, garlic, Knorr vegetable stock pot, capers, fresh mint, Aspall Organic Red Wine Vinegar, Brown & Polson Cornflour.

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Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Main Course

Cuisine English

Servings 6

Equipment

• 1 roasting tray

Ingredients

  

• 2 kg shoulder of lamb on the bone – see notes
• 2 tbsp olive oil recommend Belazu Crete Gold extra virgin olive oil
• 1 bunch fresh rosemary
• 1 bulb garlic, unpeeled and broken into cloves

Caper & Mint Gravy

• 250 ml vegetable stock recommend Knorr Vegetable Stock Pot
• 1-2 tbsp capers, drained and chopped
• 30 g fresh mint, chopped
• 1 tbsp red wine vinegar recommend Aspall Organic Red Wine Vinegar
• 1 tbsp cornflour mixed with a little water to make a paste recommend Brown & Polson Cornflour

Instructions

 

• Preheat the oven to the highest temperature.
• Lay half of the rosemary sprigs on the bottom on the roasting tray and place half of the cloves on top of the rosemary.
• Rub the lamb all over with olive oil and season with salt and pepper.
• Place the lamb on top of the rosemary and garlic and add the remaining rosemary sprigs and garlic cloves on top of the lamb.
• Tightly cover the tray with tin foil and place in the oven. Immediately turn the oven down to 150℃. Cook for 4 hours. It is done when the meat easily falls apart and comes away from the bone.

Caper & Mint Gravy

• When the lamb is cooked, remove from the tray and set aside.
• Discard the fat, garlic and rosemary bits from the tray.
• Put the tray on the hob on a low light and add the hot vegetable stock. Stir and scape the sticky bits off the bottom of the tray.
• Add the chopped capers and cornflour paste. Stir and simmer for a few minutes until the gravy thickens to your liking.
• Finally stir in the chopped mint and red wine vinegar. Pour into a jug and serve with your lamb.

Notes

This recipe works well with a whole shoulder of lamb, half a shoulder of lamb, lamb shoulder portions or even lamb shanks.

If you prefer more gravy, double the quantities above.

 

Keyword Gluten free slow cooked lamb shoulder, Slow cooked lamb shoulder, Slow cooked lamb shoulder recipe, Slow cooked lamb shoulder with caper & mint gravy