Ingredients

• 3 onions, sliced
• 4 garlic bulbs, halved horizontally
• 2 x 20g packs fresh rosemary
• 1.7kg bone-in lamb shoulder
• 2 tbsp olive oil
• 500ml lamb stock
• 25ml white wine
• 4 x 250g packs mixed grains (barley, wheatberries, spelt & rice)
• 100g sun-dried tomatoes
• 1 tbsp red wine vinegar
• 2 x 25g packs fresh mint, finely chopped

Method

1. Preheat your oven to 220°C (gas mark 8).
2. Scatter the sliced onions, halved garlic bulbs, and half of the rosemary in a deep roasting tin.
3. Place the lamb shoulder atop the bed of aromatics. Score the skin, rub with olive oil, and season generously.
4. Top with the remaining rosemary sprigs. Pour in the lamb stock and white wine.
5. Cover tightly with foil, reduce oven temperature to 150°C (gas mark 2), and roast for 4 hours, removing the foil halfway through to allow the meat to brown.
6. Once the lamb is tender and falling off the bone, remove it from the pan and set aside.
7. Squeeze the roasted garlic cloves from their skins into the pan, discarding the skins.
8. Stir in the mixed grains, sun-dried tomatoes, red wine vinegar, and chopped mint. Heat on the hob for 2-3 minutes until warmed through.
9. Serve generous spoonfuls of the flavorful grains alongside the succulent lamb. Pair with steamed green vegetables for a complete meal.

“Patience in the kitchen brings forth flavors that tell stories of tradition and love. Let this dish be the heart of your gathering.”