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
SLOW-ROASTED LAMB SHOULDER
Lamb shoulder is a tender, affordable cut of meat and also one of the most important meats of the Spanish cuisine. The combination of briny ingredients and slow-roasting technique make this a juicy, elegant holiday centerpiece.
Provided by Seamus Mullen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
- Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
- After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.
SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium
SLOW-ROASTED LAMB SHOULDER
This recipe for easy garlic and herb lamb shoulder comes from Donna Hay's Basics to Brilliance.
Provided by Donna Hay
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C (350°F).
- Place the sugar and vinegar in a medium jug and mix to combine. Set aside.
- Place the garlic, thyme, oregano and rosemary in the center of a large roasting pan and add the stock.
- Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat. Cover the pan tightly with aluminum foil and roast for 2 hours 30 minutes or until the lamb is tender.
- Turn the lamb over and roast, uncovered, for a further 30 minutes or until dark golden.
- Brush with the pan juices and shred the meat, discarding the bone, to serve.
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
More about "slow roasted shoulder of lamb recipes"
SLOW ROASTED SHOULDER OF LAMB RECIPE - TAMING TWINS
From tamingtwins.com
4.2/5 (17)Total Time 4 hrs 10 minsCategory Main CourseCalories 249 per serving
- Blitz together the mint, rosemary, parsley, garlic, lemon (zest only!), cumin, sun-dried tomato paste, salt and pepper and olive oil.
- Add more olive oil if needed to make a smooth paste. Rub all over the lamb shoulder in a lidded casserole dish.
SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Cuisine BritishTotal Time 4 hrs 25 minsCategory MainsCalories 649 per serving
- Preheat the oven to full whack. Lay half the rosemary into the bottom of a high-sided roasting tray.
- Break up the garlic bulb, then scatter in half of the unpeeled cloves.Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper.
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