Lamb Shoulder with Shallots

Autumn has sprung upon us! Not the usual stealthy drift from sunny summer days to lazy Autumn warmth - No this was a subtle as a brick - 1st of September cold, blustery weather knocking all the leaves off the trees. I think even the weather was fed up with the truly awful Summer we had endured and decided on a clean break into Autumn.

Shh, don't tell hubby but I had to put the heating on briefly yesterday as I was so cold, but it did mean that I felt justified in defrosting a half shoulder of lamb ready for a long slow cook - perfect Autumnal comfort food.

I got a pack of shallots - approx 20 fairly small and sweet, peeled them and put them in the bottom of a lidded ovenproof pan.

Seasoned and oiled the lamb popped it on top of the shallots, tossed in a few sprigs of rosemary added some chicken stock - up to halfway covering the lamb and the into the oven at 160oc for 2.5 hours.

Remove the lamb and some shallots onto carving dish and then I put it back into the oven turning the heat off - this gave enough time to brown the meat on top and leave it to rest with out drying it out.

With the remainder of the shallots and stock, which are pretty mushy at this point, mush them up even further and add flour and further seasoning to make a lovely sweet and herby gravy. Served with crushed potatoes and peas (I know, I know my favourite accompaniments).