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Lamb shoulder, monk’s beard and yoghurt

Lamb shoulder is a cheaper cut that really suits a low, slow cook. The richness of the dish is complemented by the fresh, citrus dressing for the monk's beard.
From: BBC, Spring Kitchen, Jon Rotheram SERVES 6-8

For the lamb shoulder
1 shoulder of lamb, rested for an hour at room temperature before cooking
3-4 tbsp olive oil
sea salt and pepper
8 medium onions, peeled and left whole
2 bulbs garlic, peeled
8 sprigs fresh thyme
250ml/9fl oz balsamic vinegar
200ml/7fl oz chicken stock
For the lemon oil
1 lemon, juice only
100ml3½fl oz extra virgin olive oil
For the monks beard and yoghurt
1 bunch monk’s beard
150g/5½oz natural yogurt
1 tbsp chopped mint

For the shoulder of lamb, preheat the oven to 180C/350F/Gas 4.

Rub the shoulder of lamb with a little olive oil and season with salt and pepper. Pour a little more olive oil into a large flameproof casserole and add the onions, garlic and thyme. Sit the lamb on top.

Place the casserole dish, uncovered, in the oven for 15-20 minutes, or until the lamb and onions have coloured.

Turn the oven down to 110C/230F/Gas ¼, cover the casserole with its lid and cook for approximately five hours.

After five hours, remove the garlic and onions from the casserole dish and reserve. Add the balsamic vinegar to the lamb and continue to cook for a further 1-1½ hours, without the lid. Baste the shoulder in the cooking juices every 20 minutes.

Transfer the lamb from the oven to the stove and place over a low heat to reduce the volume of liquid. Baste the lamb in the juices as they reduce.

For the lemon oil, thoroughly mix the lemon juice with the olive in a bowl.

For the monk’s beard and yoghurt, blanch the monk’s beard in boiling water for 30 seconds, drain and dress in the lemon oil.

To serve, place the yogurt on a plate, then the monk’s beard and a sprinkle of mint.

Carve the lamb and place on top with the onions. Pour the reduced juices over the meat.