Roast Shoulder Of Lamb Recipes

SLOW-ROASTED SHOULDER OF LAMB

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').

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.;

LAMB SHOULDER ROAST IN THE OVEN

Steps:

• Preheat the oven at 190°C / 375°F Gas Mark 5 for at least 20 minutes.
• Marinade - In a bowl, combine the spices (paprika, cumin, coriander) along with salt, pepper, garlic, and ginger. Set aside.Pro tip - The spice rub is not wet but almost dry and that is what we want. This way it will stick to the lamb all through the cooking time.
• Lamb - Trim excess fat off the lamb and pat dry on all sides.Pro tip - If the lamb is wet the marinade will slide off the meat as soon as it starts cooking. So, if the meat was frozen, ensure that it is thawed at least an hour before marinating.
• Generously rub the spice marinade all over the lamb making sure to rub the sides as well. Pro tip - You can leave this lamb to marinate in the fridge for up to 12 hours or on the counter for an hour. But, it is not necessary.
• Place the lamb in a roasting pan on the roasting rack. Generously brush with the olive oil.Pro tip - If using a thermometer, like me, add it in the center in the thickest part of the meat.
• Add one cup of water to the roasting pan to prevent the fat drippings from the lamb from smoking in the oven. Pro tip - If you find the water has evaporated and the fat is smoking, feel free to add another cup of water during the roasting time.
• Roast for about 70 to 80 minutes or until the desired doneness. Mine took about 70 minutes.- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.- Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
• When it reaches desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.
• Place the roasting rack on medium-low heat with 1/2 cup water. Add the broth and use a flat spatula to deglaze the pan scraping as much as you can, but avoid the burnt parts.
• Then, add the flour and stir well bringing it to a boil on medium-high heat. Continue to cook until it thickens. If necessary add a few tablespoons of water or broth as necessary.
• Then, pour into a sauceboat to serve with the lamb over mashed potatoes, lemon rosemary roast potatoes, lemon dill potatoes, potato wedges and side salad like avocado, tomato, beet

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.

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 SHOULDER OF LAMB

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 – 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 – this will turn your mixture a bright green colour.
• Mix thoroughly, check seasoning & serve.