Roasted lamb with rosemary and paprika rub

Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce.

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Mary Berry recipes
From Mary Berry Cooks

Ingredients

  • 2.2kg/4.5lb whole shoulder of lamb
  • 3 tbsp rosemary, leaves picked and finely chopped
  • 2-3 tbsp olive oil
  • 1 tsp ground paprika
  • salt and pepper
  • 2 onions, sliced
  • 1.2 litres/2 pint stock
  • 2 tbsp plain flour
  • 1 tbsp redcurrant jelly
  • gravy browning (optional)
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