SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS
In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.
Provided by Jamie Oliver
Categories main-dish
Time 4h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the lamb:
- Preheat your oven to full whack, (450 to 500 degrees F).
- Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
- For the vegetables:
- When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.;
- For the sauce:
- Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
- Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
ROAST SHOULDER OF LAMB
with Cumin & Mint Yoghurt Dressing Ingredients
Provided by karljacuncha
Time 3h20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make 8 incisions in the lamb shoulder evenly spaced apart, just big enough for the garlic to be inserted.
- Cut the garlic cloves in half lengthways and add to the incisions in the meat.
- Drizzle the meat liberally with olive oil.
- Season with salt, pepper & cumin powder.
- Place the 2 rosemary springs on top, cover with foil and bake for about 2 to 2.5 hours at 165 â 170C.
- Remove the foil and drizzle the lamb with honey.
- Grate the orange zest over.
- Toss the cut vegetables in olive oil and salt & pepper.
- Add the seasoned vegetables around the meat.
- Return to the oven and continue to cook for 30 to 45 minutes of until the lamb is caramelised and the veg is tender.
- For the Yoghurt Dressing
- Place all the ingredients in a liquidiser or blender and pulse until smooth
- For the Couscous
- Place the couscous in a bowl or tray and lightly coat with olive oil.
- Pour the boiling stock over, mix gently and cover with cling film.
- Allow to sit until liquid has fully absorbed.
- Make a syrup with the lemon, sugar and keep it warm.
- Place the herbs in a liquidiser with some olive oil & blend to a fine pesto / oil.
- Pour the warm syrup in to the liquidiser as its mixing â this will turn your mixture a bright green colour.
- Mix thoroughly, check seasoning & serve.
BONELESS LAMB SHOULDER ROAST
Steps:
- Preheat the oven to 300°F. Mince together the parsley and garlic until quite fine (a small food processor will work for this). Add a big pinch of salt and some pepper and enough olive oil to make a slurry. Smear this on and into the lamb, being sure to get it into every nook and cranny you can reach. Put the lamb in a roasting pan (you can line the pan with foil to facilitate cleanup if you like).
- Roast for about 1 1/2 hours, basting with the pan juices every 30 minutes or so. When the internal temperature reaches 140°F, turn the heat to 400°F and roast for about 10 minutes more, or until the internal temperature is 150°F and the exterior has browned nicely.
- Let the roast sit for about 10 minutes before carving, then carve and serve, with some of the juices that come out during carving.
ROAST LAMB SHOULDER WITH SPRING VEGETABLES
Here is a simple and gorgeous main dish that both celebrates spring and tastes like it. The perfect meal for a long, lazy afternoon or a Sunday evening. Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint. Favas, peas, asparagus and artichokes sparkle alongside.
Provided by David Tanis
Categories dinner, main course
Time 2h20m
Number Of Ingredients 13
Steps:
- Season lamb inside and out with salt and pepper. Smear interior with garlic paste and 3 tablespoons chopped mint. Press meat together in a long oval shape, then tie securely with butcher's twine. Drizzle with 1 tablespoon olive oil and massage evenly over roast. Leave at room temperature for 1 hour, or refrigerate for up to several hours, even overnight. (If refrigerating, bring to room temperature before proceeding.)
- Heat oven to 375 degrees. An hour or so before you plan to eat, put lamb on a rack in a roasting pan and cook for about 40 minutes, until an instant-read thermometer registers 125 degrees for medium rare. Let meat rest for at least 20 minutes (up to 45 minutes is fine) before slicing.
- Meanwhile, cook carrots in simmering salted water until just done, 5 to 7 minutes. Rinse in cold water to cool, then drain and reserve.
- In a wide, deep skillet with a lid, heat 2 tablespoons olive oil over medium-high. Add onion and artichoke, if using, and season with salt and pepper. Let sizzle and color a bit, then reduce heat and cook for about 10 minutes, until onion and artichoke are softened. Stir in garlic. (You may prepare onions and artichoke up to this point in advance.) Turn off heat.
- About 5 minutes before serving, set heat under skillet to medium-high. Add fava beans, asparagus, carrots and snow peas. Season well with salt and stir gently to mix, then add 1/2 cup water and put on lid. Let cook for about 4 minutes more, until vegetables are done.
- Slice lamb and arrange on a large platter. Spoon vegetables around meat, sprinkle with parsley and remaining tablespoon of chopped mint.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 502 milligrams, Sugar 8 grams
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
SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES
This is a Jamie Oliver recipe that we make often. I have also used butterflied leg of lamb successfully.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 200°C (400°F).
- Rub leg with oil, salt and pepper.
- Put into roasting tray.
- Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
- Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
- Tuck remaining herbs under the meat.
- Pour tinned tomatoes over the top, followed by the wine.
- Cover tray tightly with double layer of foil.
- Put into oven, turning down temperature to 170°C (300°F).
- Cook 3.5 to 4 hours.
Nutrition Facts : Calories 1187.9, Fat 81.2, SaturatedFat 35, Cholesterol 270.5, Sodium 282.7, Carbohydrate 23.7, Fiber 4.8, Sugar 10.3, Protein 65.9
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