Glazed Shoulder of Lamb with Cucumber Salad

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This is a wonderful recipe for a late summer get-together. When there is a glut of cucumbers and lamb, could be argued, is at its best after grazing herb rich pastures all Spring and Summer long.

There's so much in this recipe that can be made ahead of time. The lamb can gently cook away while you focus on other hosting tasks.

Once the lamb is soft and tender, the glazing can commence, then all that's left is a quick tumble with the cucumbers and herbs.

Any leftovers are ideal for lunch with flatbreads the next day.

Ingredients

For the lamb
1kg

Grass Fed Boneless Lamb Shoulder
A good pinch

Sea salt
A good pinch

Freshly ground black pepper
A drizzle

Olive oil
For the cucumber salad
2

Cucumbers, peeled
1 handful

Mint leaves, picked
1 handful

Dill, chopped
1/2

Red chilli, finely sliced
1

Lemon
A drizzle

Olive oil
A pinch

Sea salt
A pinch

Freshly ground black pepper

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Method

To cook the lamb
Preheat the oven to 200C.
Season the lamb with plenty of sea salt and black pepper, then place it into a roasting dish and roast for 30 minutes until the lamb takes on a little colour. Turn down the oven temperature to 150C and add 200ml of water. Tightly foil over the roasting dish, then slowly cook the lamb for a further 3 hours, until it is beautifully soft and tender.
To make the salad
Finely slice the cucumber and drizzle with a good glug of olive oil and the juice of one lemon. Toss with salt, pepper herbs and the chilli and then scatter onto a platter.
To glaze the lamb
Prepare the glaze by simmering together the soy sauce, vinegar, water and sugar for a few minutes until it becomes gloriously sticky.
Tear the lamb into chunks and place into a wide frying pan, pour over the glaze and generously coast the lamb.
Scatter the glazed lamb over the cucumber salad and serve straight away.