Slow-Roasted Lamb Shoulder with Peppers and Tomatoes

by Chris Bavin

"A few years back, we had a ridiculously hot Easter Sunday so our traditional roast lamb shoulder seemed a little out of place while we sat in the garden! After a quick rummage through the veg tray I came up with this – a much lighter version of roast lamb, but very easy to make thanks to the long slow roast."

Good Food, Sorted by Chris Bavin is published by DK, £18.99. Out now.

Serves: 6

Ingredients

• 1 shoulder of lamb, about 2kg (41/2lb), bone in
• salt and freshly ground black pepper
• 3 red peppers, deseeded and sliced
• 2 red onions, sliced
• 500g (1lb 2oz) cherry tomatoes on the vine
• 4 garlic cloves, sliced
• 2tbsp balsamic vinegar
• 6 sprigs of rosemary
• For the potatoes: 1kg (21/4lb) new potatoes
• 1 tbsp olive oil
• zest of 1 lemon
• squeeze of lemon juice
• For the creme fraiche dressing: 200ml (7floz) creme fraiche
• 2 tbsp harissa paste or chilli paste
• 1 tbsp sweet chilli sauce
• salt and freshly ground black pepper

Method

1. Preheat the oven to 220C (425F, gas 7). Place the lamb in a large roasting tray with plenty of room around it and season well with salt and pepper, then put it in the oven, turn the oven down to 160C (325f, Gas 3) straight away and roast for 2 hours.
2. Take the lamb out of the oven and drain or spoon off excess fat. Add the peppers, onions, tomatoes, and garlic to the tray, season with salt and pepper, drizzle over the vinegar, and add the rosemary. Pop it back in the oven and roast for another 2 hours.
3. Boil the potatoes until tender. Once cooked, drain well then put them back in the pan and add the olive oil, lemon zest, and a squeeze of juice. Season with salt and pepper.
4. To make the dressing, simply mix together all the ingredients to achieve a smooth consistency.
5. Serve the lamb with the roasted peppers and other vegetables, the lemony new potatoes, and the spicy dressing.