Roast Lamb Shoulder in Red Wine Sauce

Cut potatoes and carrots into large 2-inch pieces. Cut the onions and lemon into thick slices. Set aside.

Remove leaves from the rosemary and thyme stalks (do not use stalks).

Roughly chop the rosemary, ginger, garlic, and thyme.

In a mortar and pestle, crush all marinade ingredients - rosemary, thyme, garlic, and ginger along with the olive oil, salt, and pepper. Set aside.

Using a sturdy cutting board and paring knife, remove excess fat and silver skin from the shoulder.

Heat a skillet on high heat. Then, sear the shoulder on all sides - remove from heat.

Next, generously rub the marinade on the shoulder. Set aside.

Preheat the oven at 390 F / 200 C for at least 20 minutes .

In a large roasting pan - add the veggies.

Then, place the marinated shoulder on top of the veggies.

Add a few more sprigs of thyme and rosemary to the roasting rack.

Place the onions and lemons slices on top of the shoulder.

Season with salt, pepper, and a little more olive oil.

Next, pour the stock and red wine around the shoulder over the veggies in the roasting rack (do not pour over the shoulder to prevent the marinade dripping off).

Loosely tent the roasting pan with aluminum foil.

Put the roasting rack in the oven and immediately reduce the temperature to 320 F / 160 C.

Roast for about 60 minutes, basting at least once in between.

Then, remove the foil and continue to roast uncovered for another 60 to 90 minutes, basting once or twice in between.

The meat should be soft fork-tender and moist.

Remove the shoulder and veggies to a serving platter. Cover with aluminum foil to keep warm while you make the gravy.

Place the roasting pan over medium heat and add the water and red wine.

Deglaze the pan, scrape with a spatula to remove all the caramelized bits of veggies, herbs, and meat. Avoid the dark burnt parts.

Add flour and continue to cook a minute or two more until thickened.

Strain the gravy through a sieve or mesh. Then, pour into a sauceboat.

Enjoy!