Lamb Shoulder with Hommus and Mint Sauce

Cook Time 4 hours

Servings 4

Ingredients

1 tbsp olive oil

1 lamb shoulder (about 1.5kg), bone-in, room temperature

2L chicken stock

3 sprigs rosemary

4 sprigs thyme

4 fresh bay leaves

Salt and pepper

Hommus, to serve

Mint Sauce

1 bunch mint, leave picked and finely chopped

2 tbsp malt vinegar

2 tbsp baby capers, chopped

Method

Preheat the oven to 200°C and bring the lamb out of the fridge 1 - 2 hours before cooking. Place herbs in a baking dish and rest lamb on top. Oil and season generously with salt and pepper. Cook for 30 minutes.

Reduce oven temperature to 160°C. Pour stock around the lamb and cover with baking paper and foil. Cook for 3 - 4 hours.

Remove the baking paper and foil and cook for a further 30 minutes to caramelise the skin. The tip is to remove from the oven and cover with foil to rest and steam.

To make the mint sauce combine all the ingredients together with a pinch of salt and 1 tablespoon of juice from the lamb.

Spread hommus on a platter. Top with the lamb shoulder. Use a fork and spoon to pull the lamb apart. Drizzle over mint sauce.