THREE-HOUR SHOULDER OF LAMB
This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone
Provided by Matt Tebbutt
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 11
Steps:
- Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.
- Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.
Nutrition Facts : Calories 976 calories, Fat 73 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.59 grams sugar, Fiber 5 grams fiber, Protein 72 grams protein, Sodium 0.95 milligram of sodium
TUSCAN POT-ROASTED SHOULDER OF LAMB (CROCK POT)
From the cookbook "making the most of your slow cooker". I am putting this here for safe keeping as i borrowed this book from my local library. The image looks fabulous - lamb falling off the bone with beans.
Provided by cookingpompom
Categories European
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large frying pan and brown the lamb on al sides. Remove and stand until cool enough to handle.
- While the lamb is cooling - add the bacon,onion, carrot and celery to the empty pan and cook until soft, transfer to the base of your croc pot. Add the red wine to the croc pot too.
- Add the stock and tomatoes to the pot and season to your liking. Add the thyme and bayleaves submerging them in liquid.
- Chop the garlic into quarters length ways. Make 12 deep incisions (use a paring knife) all over the lamb. Push a small peice of garlic and small spring of rosemary into each incision.
- Place the lamb on top of the liquid in the croc pot. Plce the lid on top and cook on high for 4 hours.
- Lift the lamb out of the pot and stir the beans into the remaining liquid. Return the lamb and dook for a further 1- 2 hours, or until the lamb is cooked and tender.
- Remove the lamb from the croc pot and place on a plate and cover with foil for 10 minutes to let rest.
- Remove the string from the lamb and carve the meat into thick slices. Remove the thyme and bay leaves from the pot. Carefully spoon off any fat from the remaining vegetables and liquid.
- Spoon the vegetables and beans onto a warm serving plate, arrange the lamb over the top.
- Serve with potatoes and crusty bread.
Nutrition Facts : Calories 919.5, Fat 65, SaturatedFat 26.5, Cholesterol 193, Sodium 358.4, Carbohydrate 26, Fiber 6.4, Sugar 4.7, Protein 51.4
MATT PRESTON'S ROAST SHOULDER OF LAMB
Russ found this in the West Australian Sunday Times and wants to make it soon so I'm saving it here. Matt didn't say if it was bone-in or out shoulder, but 1.4kg would be a huge serve for 4 unless it was bone-in so that's my guess. Remember, an Aussie tablespoon is 4 teaspoons. I'm repeating his instructions for resting-I have never heard of the newspaper thing before.
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180c.
- Add the oil and butter to a heavy-based roasting pan and heat until sizzling. Brown the meat on all sides then remove the pan from the heat, and the meat from the pan.
- Place the onions in the pan and stir them through the pan juices and fat. Place the lamb on top of the onions and place in the oven.
- After half an hour, add the garlic to the roasting pan. Turn the heat down to 120c.
- The lamb should be cooked after 90 minutes but is definately ready when it pulls apart easily.
- Remove the lamb from the pan, wrap in tin foil then cover with a newspaper and rest.
- Push the onions and garlic to the side of the pan, and place it on a medium heat. Pour in the wine and deglaze by scraping any brown and meaty bits off the bottom of the pan while the wine evaporates. Mix in the onions and garlic, pour all the pan contents into a tall vessel and blitz with a stick blender. Season with salt and pepper and coffee granules to taste.
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