Roast Shoulder Of Lamb With Mustard And Red Currant Glaze Recipes

ROAST SHOULDER OF LAMB WITH MUSTARD AND RED CURRANT GLAZE

Steps:

• Trim excess fat from lamb.
• Combine mustard, jelly, garlic, oil, and say sauce.
• Brush glaze over lamb.
• Place lamb on rack over a baking dish.
• Add about 0.5 cup water to baking dish.
• Bake in a moderate oven, 180°F, basting frequently with pan juice for 1.5 hours or until done as desired.
• Stand keeping warm for 10-15 minutes.
• Serve glazed lamb with gravy.

MUSTARD AND CURRY ROAST LAMB

Steps:

• Heat oven to 450 degrees F and arrange the rack in the middle.
• Set lamb at room temperature while oven heats up, at least 20 minutes. Combine breadcrumbs, 2 tablespoons of the oil, mint, curry, salt, and pepper in a medium bowl and stir to mix thoroughly; set aside.
• Pat lamb dry with paper towels, score fat in a crosshatch pattern, and season well with additional salt and pepper. Heat 1 tablespoon of the oil in a large cast iron pan over medium-high heat. When the oil is just smoking, add the lamb, fat-side down, and brown, about 5 minutes. Transfer the lamb to a plate. Brush mustard evenly on the seared side of the lamb. Press the reserved breadcrumb mixture into the meat so that it adheres. Place lamb back into the pan and roast until the internal temperature of lamb is 135 degrees F for medium rare, about 35 to 40 minutes. Allow lamb to sit for 5 to 10 minutes before carving and serving.

ROASTED SHOULDER OF LAMB

Steps:

• Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.

ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY

Steps:

• Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
• Place lamb, fat side up on rack in open roasting pan.
• Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
• Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
• Add 1 1/4 cups water to roasting pan, cooking over medium heat, stirring to loosen bits. Add gin to liquid in cup, adding water to make 1 3/4 cups.
• In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
• Blend cornstarch, and 1/4 cup water until ii is thickened.
• Carve lamb and serve sauce separately.