Spice up humble lamb with Jamie's chilli and oregano lamb shoulder recipe
1. Grind the chillies, fennel seeds, salt and pepper to a fine powder in a mortar. Add the oregano and pound to form a paste. Peel large strips of zest from your lemon and add with the garlic cloves to your mortar and bash a bit more with the pestle. Gently mix in the olive oil.
2. Stab the lamb to create holes for the marinade, then pour it over, making sure the lamb is well coated. Cover and store in the fridge for up to a day, until half an hour before cooking.
3. Heat oven to 180˚C/gas 4. Place the lamb in a roasting tray, cover with foil and pop in the oven.
4. After 4 hours, remove the foil. Turn the oven to its highest setting, baste the lamb with the juices and cook for another 20–25 minutes, until it's nice and crisp. Rest for 10 minutes before carving.
Recipe taken from Jamie Magazine – an exciting new, bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
©Jamie Oliver 2008.
Photography Copyright © 2008 David Loftus.
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