Preparation
- Preheat the oven to 170ºC/ 150ºC fan/ gas mark 3.
- For the rub, mash the butter with a fork until very soft. Remove the rosemary from the top of the joint, finely chop and add to the butter. Add the remaining herbs and mix well to combine. Season well and set aside.
- Gently move the central elasticated strings to either end of the joint. Carefully slash the top of the joint in a criss-cross pattern, then move the strings back in to place so the joint keeps its shape whilst roasting. Massage the rub into the slits and spread the excess across the top of the lamb.
- Chop the onions into thick wedges and arrange across a roasting tray. Squeeze over the lemon juice and nestle the skins into the tray with the onions, then pour over the stock. Balance the lamb on top and cover the tray loosely with foil, roasting for 2 hours.
- After this time, remove the foil from the tray and return to the oven for a final 1 hour, until the lamb is golden brown and very tender. Remove from the oven and leave to rest for 30 minutes before serving with the onion pieces and juices from the tray on the side.
Spring is the time when British lamb comes into its own, and Easter Sunday is the perfect time to enjoy a lovely lamb lunch. This roast lamb recipe makes the most of a seasonal British lamb shoulder joint, with a herby butter rub complementing the joint's pea and mint stuffing.
