Slowcookedshoulderoflambwithroastedveggies Recipes

SLOW ROASTED FALL VEGETABLES

Steps:

• Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.
• Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.
• Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.

SLOW-ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
• Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

ROASTED VEGETABLES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

SLOW-COOKED SHOULDER OF LAMB WITH ROASTED VEGGIES

Steps:

• Preheat oven to 200°C (400°F).
• Rub leg with oil, salt and pepper.
• Put into roasting tray.
• Using a sharp knife make small incisions all over the lamb and poke rosemary leaves and quartered garlic cloves inches.
• Add rest of garlic cloves, onions, carrots, celery, leeks and fresh tomatoes to the tray.
• Tuck remaining herbs under the meat.
• Pour tinned tomatoes over the top, followed by the wine.
• Cover tray tightly with double layer of foil.
• Put into oven, turning down temperature to 170°C (300°F).
• Cook 3.5 to 4 hours.