Shoulder of lamb, roasted with root vegetables in white wine

Many ingredients but simple to prepare and worth every minute!

This very popular dish can be prepared ahead of time and then reheated in the oven at 160 degrees.

• 2kg shoulder of lamb                    
• Olive oil (good quality)
• 6 sage leaves
• 5 sprigs thyme
• 5 sprigs parsley
• ½ head garlic separated into cloves
• Crushed coriander seeds
• Coarse black pepper  
• ½ bottle white wine
• 1 pint chicken stock
• Pinch salt
• Pinch ras el hanut or cumin
• Peeled turnip, cut to quarters 
• Head of celery, cut into large pieces 
• 2 carrots, peeled and whole
• 2 sweet potatoes, whole if it small, or cut to halves 
• 2 small potatoes, cut into halves
• 2 onions, cut into halves
• 1 leek (white part only)

Directions:

Rub meat with olive oil and black pepper. Place in suitable dish with remaining ingredients , cover and leave in fridge overnight.

Heat oven to 200 degrees Fahrenheit (top heat only); sear lamb on all sides

Lower oven to 150 degrees; cover the lamb well and roast for 4 hours, making sure the lamb is covered with liquid at all times. Add chicken stock as needed.

Heat oven to 160 degrees. Add coarsely chopped vegetables to lamb; roast for a further 3 hours at 160 degrees.

The lamb will be tender, falling off the bone and full of flavor. Enjoy.