Shoulder of Lamb with Roast Vegetables

Shoulder of Lamb with Roast Vegetables

Serves 6

Ingredients
1 shoulder of lamb (approx 2kg)
3 large carrots
2 red onions
1 large parsnip
1 bulb of garlic
2 sprigs of fresh rosemary
1 tbsp olive oil
1/2 tbsp balsamic vinegar
Salt and pepper to season

Method
1. Heat oven to 160°C. Peel all of the vegetables and garlic cloves and cut into chunks. Add them to a large roasting tin along with the olive oil and balsamic vinegar. Toss the vegetables to coat.
2. Lie the lamb on top of the vegetables and season with salt and pepper. Place the rosemary springs on top and cover with foil. Roast in the oven for 3 hours.
3. After 3 hours remove from the oven and turn the oven up to 200°C. Remove the foil from the lamb, stir the vegetables and put back in the oven uncovered for 30 minutes to crisps up. Serve the lamb with your choice of potatoes and seasonal vegetables.