Maple spice slow-roasted shoulder of lamb
For a truly impressive Sunday lunch, try sticky, slow-roasted lamb – it's marinated overnight to take the sweet, spicy flavours to the next level.
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Cooking tools:
- Mortar and pestle
- Rolling pin
- Roasting pan
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Spoon
- Fork
- Aluminum foil
- Oven
- Stove
- Refrigerator
Ingredients
- 2.5-3kg whole British lamb shoulder, on the bone if possible
- 2 red onions, sliced
- 400ml dry white wine, plus a splash extra
- 1 tsp cornflour (optional)
- 4 cloves
- Seeds from 4 cardamom pods
- 1 tsp fennel seeds
- 1 tsp ground cinnamon
- 3 fat garlic cloves, crushed
- 50ml maple syrup
- 1 tbsp black treacle
- 2 tbsp balsamic vinegar
- 2 tbsp fish sauce
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