
Experience melt-in-the-mouth tenderness with this slow-roasted lamb shoulder, infused with a rich marinade of sweet prunes and mellow roasted garlic. Finished with a sophisticated white wine reduction, it's the ultimate centerpiece for a Sunday roast or special holiday gathering.
Preheat your oven to 180°C (160°C fan/gas 4). Prepare the garlic bulbs by removing any loose, papery outer skin. Slightly fan the cloves out without detaching them from the root. Place the bulbs on a sheet of foil, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt. Wrap the foil tightly and roast for 30-35 minutes until the cloves are completely soft. Set aside to cool.
To prepare the marinade, place the dried prunes in a jug with 100ml of boiling water and let them soak for 10 minutes until softened. Squeeze the softened roasted garlic flesh out of their skins into the jug with the prunes. Add the pomegranate molasses, turmeric, cumin, black pepper, dried thyme, and salt. Use a hand blender to process the mixture until it forms a smooth paste.
Place the lamb shoulder in a large roasting dish. Using a sharp knife, make several small, deep incisions all over the meat. Pour the prune and garlic marinade over the lamb, massaging it thoroughly into the cuts and over the surface. Cover the dish with foil and refrigerate to marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
When ready to cook, increase the oven temperature to 200°C (180°C fan/gas 6). Place the lamb in the oven and immediately turn the heat down to 150°C (130°C fan/gas 2). Slow-roast for 3 to 4 hours, or until the meat is tender enough to pull away easily from the bone. Remove the dish from the oven.
Carefully pour the roasting juices into a jug and skim off the excess layer of fat. Set your grill to high. Place the lamb under the grill for about 10 minutes to brown and crisp the exterior. Once browned, remove from the heat, cover loosely with foil, and allow the meat to rest for 20 minutes before shredding.
While the meat rests, make the gravy. Add 1.5 tablespoons of the skimmed meat juices to a saucepan over medium heat and whisk in the flour or cornflour. Cook for 3 minutes, stirring constantly until it begins to color. Pour in the white wine and simmer until the liquid reduces by half. Stir in the remaining meat juices, taste for seasoning, and serve alongside the shredded lamb.
For the best results, marinate the lamb overnight to allow the spices and prunes to deeply penetrate the meat. If you prefer a thicker gravy, let the sauce simmer for a few extra minutes after adding the final juices. This dish pairs perfectly with creamy mashed potatoes or roasted root vegetables.




