Boneless Lamb Shoulder Roast Food

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.

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.

GRILLED LAMB SHOULDER PROVENCALE

Steps:

• With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
• Open meat like a book, flatten with flat of knife.
• Trim membrane and any excess fat.
• Place lamb in heavy plastic bag and set in shallow dish.
• Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
• Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
• Marinate for at least 4 hours or overnight in refrigerator.
• Remove lamb from marinade, reserving marinade.
• Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
• To serve, slice lamb across the grain into 1/2 inch thick slices.

SLOW-ROASTED LAMB SHOULDER

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.

SUPER TENDER LAMB SHOULDER ROAST

Steps:

• Preheat oven to 170°C (340°F).
• Lightly cover bottom of baking pan with some cooking oil, I find it easier to do using a pastry brush. Completely cover oiled pan with fresh rosemary branches, leaving about 5 or 6 branches to put on top of the roast.
• Peel all the outer skin of the whole garlic knob and break off the cloves. Do not peel garlic cloves; spread about 3/4 of them over the rosemary on pan bottom.
• Place roast on top of this and lightly paint it with some more of the cooking oil, lightly sprinkle about 1 tablespoon of flour over the top of roast and gently rub it in with your fingers. Cover with the remainder of the rosemary and the garlic cloves. Completely cover pan with cooking foil and tuck it in firmly all around. Place into preheated oven and cook for approx 4 hours (depending on size of roast). Do not remove foil during cooking time, when cooked properly meat should be moist and tender and should also fall away from bone very easily.
• About 1 hour before roast is cooked peel potatoes and carrots. Cut into large cubes, put into saucepan with salt to taste and cook until it is soft enough to roughly mash.
• Whilst potato is cooking prepare silverbeet or spinach leaves. Cut off most of the white stalks and roughly chop green leaves. Place into cold water salted to taste. Bring to boil, turn heat to low and simmer for 5 minutes.
• When potato and carrot are cooked, drain off all the water & roughly mash. Mix with 3/4 tablespoon of butter, finely chopped fresh parsley and finely chopped mild onion. Place in warm serving dish. Place in warm oven (at 100 - 150 degrees Celsius to keep warm whilst preparing remainder of meal.
• Drain silverbeet or spinach of all water, mix in 1/4-tablespoon butter and 1/4 teaspoon of cracked pepper. Take 2 garlic cloves from the meat and gently squeeze until garlic comes out of its skin, mash it and put into silverbeet or spinach and mix thoroughly. Place into warm serving bowl and put into warm oven along side of potato & carrot.
• Remove roast from pan and place on warm serving dish, pull out all the bone that can easily be removed. Place Rosemary around meat to garnish. Remove all garlic cloves and put them to one side. Cover roast with cooking foil. Put into oven with vegetables to keep warm whilst making gravy.
• Pour off all but 1 tablespoon of juice from baking pan. Pick garlic cloves up in your fingers (careful they may still be a little hot) gently squeeze them and the cooked garlic will come out of the outer shell. Mash some of it (about 6-7 cloves) put into baking pan, mix in rest of flour, gently mix in the chicken stock so that you do not get any lumps. When this is done, place all the fresh mint into the gravy and put pan over a light to medium heat and stir continuously until it thickens. Turn heat down to lowest level and allow to simmer for 5 minutes, stirring occasionally.
• Serve your meal on warmed dinner plates and enjoy!