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THE JOURNAL | FOOD & DRINK

What To Cook:
Slow Cooked Lamb Shoulder

Richard Wilkins, Head Chef at Brumus at Haymarket Hotel, guides you through this simple spring dish. Perfect for Sunday lunches, celebratory suppers and long weekends. 

A perfect Easter centrepiece, this slow-cooked lamb shoulder is braised with caramelised onions, rosemary and green olives until meltingly tender. Served with buttery Jersey Royals and a fresh green salad, it’s a feast made for sharing.

Ingredients

  • For the lamb shoulder:

    • 1 whole lamb shoulder
    • 3 brown onions, finely sliced
    • 1 bulb of garlic, cloves separated and peeled, most left whole but some sliced thickly for studding the lamb
    • 1 jar of green olives
    • 6 sprigs of rosemary, picked and finely chopped, saving some whole needles for studding the lamb  
    • 1 litre chicken stock
    • A glug of olive oil
    • Salt and black pepper

  • For the potatoes:

    • 1kg Jersey Royal potatoes, washed and halved
    • 50g butter
    • Salt and black pepper


    For the herby salad:

    • 2 small heads of soft lettuce (butterhead or similar)
    • 1 bag of rocket
    • A generous handful of chopped fresh herbs such as chives, parsley and mint

Method

Scroll through to follow the recipe...

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1. Start with the lamb shoulder. Remove from the fridge and place into a large baking tray to come up to room temperature. Preheat the oven to 150°C. Using a small, sharp knife, make 10-15 small, deep incisions all over the lamb leg. Push one or two slivers of garlic and some rosemary into each hole.

2. Meanwhile, in a medium saucepan, heat the olive oil and add the onions. Slowly cook, stirring occasionally until caramelised and golden brown - this should take about 20-30 minutes. Add the whole garlic cloves and chopped rosemary and cook for a further 5 minutes. Then add the chicken stock and bring to a boil, add the olives and season with salt and pepper. Set aside.

3. Season the lamb shoulder liberally all over with salt and pepper, and then pour over the onion and stock mixture. Cover the tray with foil and place in the oven for 4 hours.

4. Before the lamb is finished, put the Jersey Royals into a large saucepan and cover with water. Bring to a rolling boil, then turn the heat down a little, leaving the potatoes to bubble away for 10-15 minutes until tender.

5. Drain, then stir through butter and seasoning before transferring to a serving dish.

6. Prepare the salad with your favourite dressing. I prefer a classic French dressing for this recipe.

7. After 4 hours, test that the lamb is cooked by checking that the meat comes away easily from the bone. Once cooked, allow it to rest for 15 minutes before serving.

8. Place the salad and potatoes on the table, shred the lamb in front of your guests and let everyone dive in!

Shop The Look

In the lead image, you'll find Kit Kemp's Chess Green Table Cloth, Together Jug and Blanket Stitch Napkins in Orange/Yellow - all available to buy from Shop Kit Kemp.

About Chef Richard Wilkins

Growing up in Berkshire, food was always at the heart of Richard’s home and he found his true calling for the craft after high school, working in the lively kitchen at his uncle's restaurant. “I was instantly captivated by the fast-paced energy and the incredible sense of camaraderie." Now leading the kitchen at Brumus at Haymarket Hotel, Richard brings that same passion to every dish. Inspired by our vibrant and joyful interiors, he creates comforting, seasonal British cuisine with an innovative twist.