INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Make slits in the chunks of lamb with a small knife and push in slivers
of garlic, using up about a third of them. Brown the lamb chunks, two or
three at a time, in a third of the oil over a high heat.
2 As they brown, put into a large oiled roasting tin or ovenproof dish.
Nestle the heads of garlic and rosemary and thyme sprigs amongst them, and
scatter over the remaining slivered garlic. Drizzle the remaining oil over
the lot.
3 Roast in the hot oven for 20 minutes and pour over the sherry. Season
generously with salt and pepper and cover the dish tightly with foil.
4 Return to the oven and reduce the heat to 180c/350f/Gas 4. Roast for
another 3 1/2-4 1/2 hours, basting frequently with the pan juices.
5 If the pan threatens to dry out, add a splash or two of hot water and
make sure the foil is really covering the dish properly.
6 The lamb is done when it is so tender that a fork just slides through it
like softened butter. Remove the foil, sprinkle with parsley and take to
the table.
7 Give each diner a chunk of lamb and a whole head of garlic, moistened
with some of the pan juices. To eat the garlic, squeeze the cloves with the
flat of a knife and the softened flesh will ooze out. Either smear onto the
lamp or scoop up with good bread.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

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