Roasted 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').

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.