Leytonstone based chef Despina Siahuli shares how to make a perfect roasted lamb shoulder

Back in 2015, I spent two inspiring weeks on a stage at St. John Restaurant in Farringdon. I was captivated by their cooking methods, particularly the abundant use of extra virgin olive oil and wine when preparing meat.
One day, while roasting three whole pigs stuffed with bread, the head chef casually asked me to fetch spices from the larder, saying, “So, how do we feel today?”
That phrase sparked a philosophy I admired – cooking that is guided by mood, intuition, and emotion as recipes that evolve with personality and feeling are truly magical.
Roasted lamb shoulder is a personal favourite meal of mine. When grabbing ingredients, I asked my butcher to cut the 2kg shoulder into smaller chops for quicker cooking and easier serving. We chatted about British lamb, which I love for its flavour and quality, preferring it over Greek lamb.
My butcher noted its high price, explaining that much of it is exported to France due to its exceptional standard.
Recipe
No measuring, only eyeballing!
- To prepare, brown the lamb chops in a large pan and arrange
them in two roasting trays. Add two teaspoons of sweet paprika,
two teaspoons of red pepper flakes (chilli flakes work too), six
finely chopped large garlic cloves, a few sprigs of fresh thyme,
a generous drizzle of olive oil, and a good splash of red wine. - Season with salt and massage the mixture into the chops and
surround them with roughly 2kg of potatoes, peeled and cut
into chunks. - Cover the trays with two layers of baking paper. Start cooking at
230°C/ gas mark 8 for 20 minutes, then reduce the temperature
to 180°C / gas mark 6. After 90 minutes, the chops should
be tender. Uncover the trays, turn on the grill, and baste
the meat and potatoes with their rich juices until they are
beautifully caramelised. - For a whole lamb shoulder, allow two to three hours to ensure
tenderness. Once done, rest the meat for ten to 15 minutes before
serving with a squeeze of lemon and wilted spinach dressed simply
with lemon juice and extra virgin olive oil.
Most of Despina’s ingredients came from The Continental Food Exchange in Leytonstone
To find more of Despina’s recipes, visit her substack
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