1.3kg lean whole shoulder of lamb
For the chimichurri Marinade
125ml red wine vinegar
salt & freshly milled black pepper
4 large garlic cloves peeled & finely crushed
I large shallot peeled and finely chopped
1 green chilli deseeded and finely chopped
1 x 25-30g pack fresh chopped coriander leaves
1/2 x 25-30g pack oregano leaves finely chopped
1 x 25-30g pack freshly chopped flat leaf parsley
150ml olive oil or rapeseed oil
150ml rose wine
1 To prepare the marinade mix all the ingredients except the water & wine in a large non metallic bowl.
2 Put the lamb in the dish and make several slashes over the surface of the joint .
3 cover and refrigerate over night.
4 Preheat the oven to gas mark 3, 170 c. transfer the joint and marinade to a large nonstick roasting tin. pour the water and wine juice around the lamb, cover with baking parchment then foil. roast for 4 hours turning half way during cooking.
5 place the joint on a chopping board and pull the cooked lamb apart by securing the joint with a fork and shredding the meat with a second fork.
6serve with taco shells, pitta or flatbreads and a water melon and tomato salad.