Roast Lamb Shoulder In Red Wine Recipes

ROAST LAMB SHOULDER IN RED WINE

Steps:

• Marinade - Crush all the marinade ingredients In a mortar and pestle.Alternatively, you can use a food processor. Just make sure to blend it coarse not too smooth.
• Sear lamb - Heat a skillet on high heat. Then, sear the shoulder on all sides - remove from heat.Pro tip - use cast-iron or metal (no non-stick pan) and make sure it is very hot before you place the lamb. Leave it for 2 to 3 minutes before you turn it to the other side. This will give a better color.
• Marinade - Next, generously rub the prepared marinade on the shoulder. Set aside. Pro tip - alternatively, you can skip the searing and marinate the meat for up to 12 hours in the fridge.
• Oven - Preheat the oven to 200°C / 400°F / Gas Mark 6 for at least 20 minutes.Pro tip - Make sure to thaw chilled meat at least 2 hours before cooking to prevent uneven cooking.
• Roasting pan - In a large roasting pan - add the veggies. Then, place the marinated shoulder on top of the veggies. Add a few more sprigs of thyme and rosemary to the roasting rack. Place the onions and lemons slices on top of the shoulder. Season with salt and pepper. Pro tip - Drizzle some olive oil all over the veggies. This will prevent them from burning.
• Liquid - Pour the stock and red wine around the shoulder over the veggies on the roasting rack. Pro tip - do not pour the liquids over the meat otherwise all the marinade will wash down to the pan.
• Cover - Loosely tent the roasting pan with aluminum foil. Place the roasting rack in the oven on the middle rack and reduce the oven temperature to 325°F/165°C/ Gas Mark 3
• Roast - Roast covered for about 60 minutes, basting at least once in between. Then, remove the foil and continue to roast uncovered for another 40 to 50 minutes.Pro tip - cooking covered will help keep the moisture in the pan, cooking uncovered later will give a lovely deep color to the roast.
• Time - I cook my lamb medium-rare, about 135°F using a meat thermometer. This roast took about 1 hour and 50 minutes.
• Rest - Take the roast out of the oven and loosely tent it with aluminum foil. Let rest for at least 15 minutes while you make the gravy.
• Pan - Transfer the meat and veggies to a serving platter so you can use the roasting pan to make the gravy. Pro tip - if you can't use the roasting pan, pour the pan juices into a frying pan to make the gravy.
• Gravy - Place the roasting pan on medium-low heat. Add red wine and stock and deglaze the pan by scraping with the edge of a spatula. Then, add the flour and continue to deglaze while the flour thickens the gravy. Pro tip - If necessary add a little water to ensure it is not too dry.
• Strain - Strain the gravy through a sieve of mesh to remove all the excess bits and pieces from the roasting pan. Pro tip - straining will give a wonderfully smooth gravy. You can also add 2 tbsp of butter to enhance the flavor.
• Serve - Serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges, and side salad like avocado, tomato, beet.

LAMB SHOULDER CHOPS WITH RED WINE

Steps:

• Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.
• Heat the oven to 250 degrees F.
• Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.
• Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.
• Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed.
• Pour the sauce over the meat and serve immediately.

ROAST RED WINE LAMB WITH ITALIAN BEANS

Steps:

• Using a sharp knife, cut small slashes all over the lamb, then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Addthe lamb, tie the bag tightly and refrigerate for at least 4 hrs, preferably overnight.
• Heat oven to 220C/fan 200C/gas 7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C/fan 170C/gas 5. Roast for 15 mins/450g for medium. Meanwhile, strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this will take about 20 mins). Set aside. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for 4 hrs.
• Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and add the balsamic vinegar to the tin with a splash more stock and scrape all the meaty bits from the bottom. Tip into the jug with the gravy.
• For the beans, add 2 tbsp oil to the roasting tin. Add the rosemary and tomatoes, and fry for 1 min until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock, then warm through. Season, then stir in the parsley just before serving. Serve on a platter, topped with the lamb.