Serves:6 – 8
3 onions, sliced
4 garlic bulbs, sliced in half horizontally
2 x 20g packs fresh rosemary
Bone-in shoulder of lamb, about 1.7kg
2 tbsp olive oil
500ml pouch Cooks’ Ingredients Lamb Stock
250ml white wine
4 x 250g packs Waitrose Barley, Wheatberries, Spelt & Rice
100g Cooks’ Ingredients Sunkissed Tomatoes
1 tbsp red wine vinegar
2 x 25g packs fresh mint, finely chopped
1. Preheat oven 220°C, gas mark 8. Scatter the onions, garlic and half the rosemary over the bottom of a deep-sided roasting tin. Place the lamb on top, slash the skin and rub with the oil then season. Place the remaining rosemary on top, pour over the stock and wine, then cover tightly with foil. Place in the hot oven and immediately reduce the heat down to 150°C, gas mark 2. Leave to slowly cook for 4 hours, or until the meat is falling off the bone, removing the foil halfway through.
2. Lift the meat from the pan. Squeeze the garlic from its papery skin and discard the skin. Then in the pan, stir the grains, tomatoes, vinegar and mint into the onions and garlic and cook on the hob for 2-3 minutes to heat through.
3. Serve spoonfuls of the grains with the lamb and some steamed green vegetables.
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