Slow Roasted Shoulder of Lamb

Either get your butcher to cut the shoulder of lamb into four pieces or do it yourself using a serrated knife  Picture  . Trim off any obvious fat from the outside and from the inside of the shoulder. Season the pieces with salt and pepper.

Put four or five stalks of fresh rosemary into a roasting pan along with four or so cloves of garlic peeled and sliced into two. Put the lamb pieces on top and cover with two layers of cooking foil. Put into the oven at 325°F/170°C/Reg3 and cook for four hours or so taking off the foil in the final half hour (but see note)  Picture  .

In the last half hour wash the lentils under cold water, and add to a saucepan of unsalted boiling water and simmer for twenty minutes or so. Taste the lentils for tenderness but not mushiness and cook for a few minutes longer if necessary. Drain the lentils in a sieve.

Meanwhile trim the stalks off the Swiss Chard, cut into approximately two centimetre/one inch pieces  Picture  , and steam for five minutes or so until barely tender. Take off the steamer and allow to cool.

Put a couple of tablespoonfuls of oil into a pan. Peel and chop three or four cloves of garlic, add to the pan and cook over a low light for a few minutes without browning. Add the drained lentils and season well with salt and pepper. Stir in the Swiss Chard and recheck the seasoning and adding a squeeze or three of lemon juice  Picture  .

Put the lentil mixture on to serving plates, put a lamb joint on top and enjoy  Zoom  .