Shoulder of Lamb with Candied Tomatoes and Shallots Recipe

Ingredients:

• 1 shoulder of lamb, about 2kg
• 2 onions, sliced
• 1 head of garlic, cloves peeled
• 1 tablespoon of dried thyme
• Salt and freshly ground black pepper
• 500g cherry tomatoes, halved
• 8 shallots, peeled and halved
• 3 tablespoons of honey
• 3 tablespoons of olive oil
• 500ml of chicken stock

Instructions:

1. Preheat the oven to 180°C
2. Using a sharp knife, score the lamb shoulder in a criss-cross pattern and place it into a large roasting tin
3. Add the sliced onions, garlic cloves, dried thyme and a generous amount of salt and pepper to the roasting tin
4. Rub the olive oil all over the lamb shoulder and the vegetables
5. Roast the lamb in the preheated oven for about 2 hours, or until it is tender and cooked through
6. In a separate frying pan, heat the honey over a medium heat until it begins to bubble
7. Add the cherry tomatoes and shallots to the pan and stir everything together until the vegetables are coated in the honey
8. Cook the vegetables for about 5-10 minutes, or until they begin to soften and caramelize
9. Remove the lamb from the oven and transfer it to a chopping board to rest for about 15 minutes
10. While the lamb is resting, pour the chicken stock into the roasting tin with the vegetables and stir everything together well
11. Return the roasting tin to the oven and cook the vegetables for a further 10-15 minutes, or until they are cooked through and the stock has reduced to form a thick sauce
12. Serve the lamb on a platter, surrounded by the candied tomatoes and shallots and drizzled with the stock

Verdict and Serving Suggestions:

This dish is perfect for a special occasion or a dinner party, as it looks impressive on the table and tastes amazing! The lamb is juicy and tender, and the candied tomatoes and shallots add a sweet and tangy flavor that complements the lamb perfectly. This recipe can be served with a side of roasted potatoes or steamed vegetables, and a glass of red wine. Enjoy!