This simplest of dishes relies on quality lamb. James Henry uses a whole milk-fed lamb from the Pyrenees, but the method is equally good applied to a shoulder. It's important to bring the meat to room temperature before cooking it.
- 2.3 kg piece lamb shoulder, bone in
- 150 gm butter, coarsely chopped
- 2 garlic cloves, bruised
- 2 fresh bay leaves
- 3 thyme sprigs
- 1Preheat oven to 140C. Place lamb on an oven tray, rub with a little oil and season to taste.
- 2Melt butter in a small saucepan over medium heat, add garlic, bay leaves, thyme and rind, remove from heat and season to taste. Brush lamb with a little butter mixture then roast, basting frequently with remaining butter mixture, until lamb is tender (1¼-1½ hours). Increase oven to 200C and roast until browned (12-15 minutes). Serve hot drizzled with buttery juices.