Slow Roasted Shoulder Of Lamb Recipes

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INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEG & GREENS



Incredible roasted shoulder of lamb with smashed veg & greens image

A decent shoulder of lamb is amazing however you cook it - this way's simple and does the meat proud

Provided by Jamie Oliver

Categories     Mains     Jamie at Home     British

Time 4h25m

Yield 6 with leftovers

Number Of Ingredients 16

1 big bunch of fresh rosemary
1 bulbof garlic
2 kg shoulder of lamb or hogget
olive oil
500 g seasonal greens, such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero
SMASHED VEG
750 g potatoes
3 large carrots
½ a large swede
2 knobs of unsalted butter
SAUCE
1 tablespoon plain flour
500 ml organic chicken or vegetable stock
2 heaped tablespoons baby capers
1 big bunch of fresh mint
2 tablespoons red wine vinegar

Steps:

  • 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. Place into the tray, then scatter the remaining rosemary and garlic on top.
  • Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours - it's done if you can pull the meat apart easily with two forks.
  • Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
  • When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
  • Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
  • Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
  • Put a large pan of salted water on to boil for your greens.
  • Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
  • Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
  • Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
  • Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
  • Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

Nutrition Facts : Calories 649 calories, Fat 40.8 g fat, SaturatedFat 18.5 g saturated fat, Protein 36.9 g protein, Carbohydrate 35.6 g carbohydrate, Sugar 12.4 g sugar, Sodium 1.4 g salt, Fiber 9.2 g fibre

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER



Slow Roasted Rosemary Garlic Lamb Shoulder image

Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Make Crazy Crunchy Roast Potatoes while the lamb is resting!

Provided by Nagi | RecipeTin Eats

Categories     Lamb     Roast

Time 3h45m

Number Of Ingredients 12

1.8kg / 3.5 lb lamb shoulder (bone in) ((Note 1))
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered ((no need to peel))
1 head garlic (, cut in half horizontally)
3 garlic cloves (, cut into slivers)
8 sprigs rosemary
1 cup water
2 tbsp flour
2 cups beef broth ((or 1 cup red wine + 1 cup water))
Salt and pepper

Steps:

  • Preheat oven to 240°C/465°F (220°C fan forced).
  • Rub the lamb with the olive oil, salt and pepper.
  • Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
  • Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
  • Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
  • Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
  • Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
  • Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
  • Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
  • Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
  • Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

Nutrition Facts : ServingSize 398 g, Calories 575 kcal

SLOW-ROASTED SHOULDER OF LAMB



Slow-roasted shoulder of lamb image

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

2kg lamb shoulder
3 onions, each sliced into 3 thick discs
1 shallot, halved
4 garlic cloves
4 cherry tomatoes
2 anchovies
½ tsp cumin seeds, toasted
½ tsp coriander seeds, toasted
½ tsp pink peppercorns
2 tbsp rosemary leaves
1 thyme sprig, leaves picked
small bunch mint leaves, chopped
70ml white wine
4 tbsp olive oil
1 tbsp brown sugar
zest and juice 1 lemon
zest ½ lemon
1 garlic clove, crushed
1 tbsp finely chopped mint

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-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY



Slow-roast shoulder of lamb with anchovy & rosemary image

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

4 rosemary sprigs, leaves removed
4 garlic cloves , crushed
1 tbsp capers , finely chopped
3 anchovy fillets in oil, drained and finely chopped
2 tbsp olive oil
2 whole lemons
1 ½kg shoulder of lamb , on the bone
2 red onions , cut into wedges
small glass white wine

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

ROASTED SHOULDER OF LAMB



ROASTED SHOULDER OF LAMB image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 6 servings

Number Of Ingredients 7

4 pound lamb shoulder
Garlic cloves, sliced
Rosemary sprigs
Sea salt
Olive oil
1 tablespoon flour
1/2 bottle red wine or vegetable stock

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.

SLOW-ROASTED LAMB SHOULDER



Slow-Roasted Lamb Shoulder image

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

1 cup pitted black olives, preferably Kalamata
5 cloves garlic, peeled and lightly crushed
6 slices quick-cured lemons, substitute 6 to 8 slices of lemon peel
1/4 cup flavored oil from the Quick Cured Lemons, or extra virgin olive oil
1 each rosemary, thyme and oregano sprigs
1 boneless lamb shoulder
Kosher salt
Black pepper

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.

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SLOW ROAST LAMB SHOULDER RECIPE - BBC FOOD
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From bbc.co.uk
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Category Main Course
  • Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes.
  • Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over.
  • Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well.
  • Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil.
  • Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board.
  • To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning.
  • Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.


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From foodandwine.com


ULTIMATE SLOW ROAST LAMB RECIPE: BEST LAMB SHOULDER TECHNIQUE
2018-02-12 1. Remove the lamb shoulder from the fridge at least an hour before cooking, if possible. Preheat the oven to 180C (fan). 2. In a small bowl mix together the garlic puree and chilli flakes. Pop the lamb onto a large baking tray and spread the mixture all over the meat. See also.
From elizabethdhokia.com


SLOW ROASTED SHOULDER OF LAMB RECIPE - PROPER FOOD
2019-02-11 The butcher can bone the shoulder for you at no extra cost and this makes such a difference when it comes to carving the meat. Ingredients One full shoulder of lamb (this feeds 6 to 8 hungry meat lovers) boned and rolled (your butcher will do that for you at no extra cost.
From properfood.ie


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